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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I have my own asparagus patch in my backyard, and this recipe is one of our favourites. In fact, my 9-year-old daughter usually requests this dish. Ingredients:
1/2 lb fresh asparagus |
1 shallot |
1 -2 fresh garlic clove |
5 -6 large eggs |
1/4 cup white wine |
1 -2 tablespoon butter or 1 -2 tablespoon margarine |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. Heat a 10 to 12 inches nonstick, or lightly greased ovensafe frypan on high and melt the butter.
3. Add the chopped garlic and shallots, saute' until translucent and tender.
4. Add asparagus cut in half, tough parts removed, white wine, salt and pepper, cover, and steam the asparagus for a couple of minutes in the wine, remove the lid, and reduce the liquid till almost gone.
5. Reduce heat, add the beaten eggs, and let them set slightly.
6. Put the pan in the oven, uncovered, middle rack, for 15 minute or more, or until the egg mixture is completely set.
7. Remove from oven, let set for a couple of minutes, and use a butter knife or thin spatula to loosen the edges if needed, cover with an inverted plate, and flip so that the frittata falls into the centre.
8. Slice like a pie with a sharp knife, and Enjoy .
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