Asparagus, Rocket and Wild Garlic Frittata
This is an example of how we incorporate seasonal ingredients into a frittata. Asparagus is an extra treat here; you can use any asparagus but I tend to use the thin, weedy, but still delicious spears in frittata and to add to scrambled eggs.
225g (8oz) thin asparagus
8 organic eggs
50g (2oz) Parmesan or Pecorino or a mixture, freshly grated
2-3 tablespoons (2 1/2 – 4 American tablespoons) roughly chopped wild garlic and rocket leaves
2 tablespoons (2 1/2 American tablespoons) olive oil
Sea salt and freshly ground black pepper
wild garlic flowers, to garnish (optional)
Salad leaves, wild garlic and rocket, to serve
non-stick frying pan – 19cm (7 1/2 inch) bottom, 23cm (9 inch) top rim
Bring about 2.5cm (1 inch) of water to the boil in an oval casserole. Trim the tough ends of the asparagus, add 1 teaspoon of salt and blanch for 2-4 minutes until. Drain. Slice the spears at an angle, keeping 4cm at the top intact. Save for later.
Whisk the eggs together into a bowl. Add the blanched asparagus, except the tops, most of the Parmesan and the wild garlic and rocket leaves. Season well.
Heat the oil in a frying pan over a medium heat, add the egg mixture and reduce the heat to the bare minimum – use a heat diffuser mat if necessary. Arrange the asparagus tops over the frittata and sprinkle with the remaining Parmesan. Continue to cook over a gentle heat for about 15 minutes until just set. Alternatively, after an initial 4 or 5 minutes on the hob you can transfer the pan to an oven (this is my preferred option), preheated to 170°C / 325°F / Gas Mark 3 for 10-15 minutes until just set.
Pop under a grill for a few minutes, but make sure it is at least 12.5cm (5 inches) from the element. It should be set and slightly golden. Turn out onto a warm plate, cut into wedges and serve immediately with a salad of organic leaves, including wild garlic and rocket. Garnish with wild garlic flowers, if available.
Grow, Cook, Nourish*