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ASPARAGUS FRITTATA
3/4 pound asparagus
6 large eggs
1/4 cup freshly grated Parmesan cheese
1 tablespoon minced Italian parsley
Salt and freshly ground pepper
2 tablespoons unsalted butter
Prepare asparagus and slice the spears on the diagonal about 1/4 inch thick, leaving the tips whole. Bring a large saucepan of salted water to a boil over high heat. Add the asparagus and boil until just tender, 2 to 2 1/2 minutes. Drain in a sieve and rinse with cold water to stop the cooking.
Whisk the eggs in a bowl until well blended. Whisk in the Parmesan, parsley, a generous pinch of salt and several grinds of pepper.
Heat a 10-inch nonstick skillet over moderate heat. Add the butter and let it melt, swirling to coat the pan. Add the asparagus and stir to coat with butter. Add the eggs and stir briefly to make sure the asparagus are evenly distributed, then reduce the heat to low or moderately low and cook without stirring until the frittata is almost completely set, about 20 minutes. It will still be a little jiggly in the center.
While the frittata cooks, preheat the broiler and arrange a rack about 8 inches from the element. Put the skillet under the broiler and cook, watching constantly, until the surface of the frittata is firm and lightly colored. Let the frittata rest in the skillet for a few minutes, then transfer it to a platter or cutting board. Let cool for at least 15 minutes before serving. Serves 4 |
