By Michael Minorgan for Curtains Up minorgan@yahoo.ca
Asparagus and Smoked Trout Frittata
Asparagus is a member of the lily family along with its cousin’s onions and garlic. It has been celebrated and enjoyed by the Egyptians as far back as 3000BC and the delicate taste of its ‘tips’ or ‘love tips’ as they were known in France were served to Madame Pompadour for it’s oft talked about, but unconfirmed aphrodisiacal powers! (1)
For years the appearance of asparagus on the shelves of our grocery stores was a reliable harbinger of spring. These days however, due to our increased sense of globalization, it seems to be available, in varying degrees of quality, pretty well year round.
The sweetness of fresh local asparagus is still hard to beat and its flexibility as a vegetable leads to its appearance in a wide variety of dishes. It is quite often used in association with eggs and as such finds its way on to many brunch or lunch menus.
This week’s dish is a favourite brunch or light lunch dish when accompanied with a crisp watercress and endive salad lightly dressed in a fresh lemon vinaigrette……Enjoy!
(1) Wikipedia
Ingredients
- 8 ounces thin asparagus, trimmed and cut into 1-inch pieces
- 3 tablespoon cream
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 4 large eggs
- 4 large egg whites
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese, divided
- 1 1/2 teaspoons chopped fresh dill
- 4 ounces smoked trout, skinned and flaked into large pieces
- Cooking spray
- 1 teaspoon canola oil
- 1/2 cup minced green onions
Preparation
- 1. Preheat oven to 450°.
- 2. Cook asparagus in a large saucepan of boiling water 2 minutes. Drain and plunge asparagus into ice water; drain and pat dry.
- 3. Combine milk and next 4 ingredients (through egg whites) in a medium bowl, stirring with a whisk. Stir in asparagus, 2 tablespoons cheese, dill, and trout.
- 4. Heat a 10-inch ovenproof skillet over medium heat. Coat pan with cooking spray. Add oil and onions to pan; cook 1 minute, stirring occasionally. Pour egg mixture into pan; stir once. Cook without stirring for 2 minutes or until edges begin to set. Place pan in oven. Bake at 450° for 8 minutes or until eggs are just set. Remove from oven; sprinkle evenly with remaining 2 tablespoons cheese.
- 5. Preheat broiler.
- 6. Broil frittata 2 minutes or until lightly browned. Remove from oven; let stand 5 minutes. Cut into wedges.
Original recipe and image www.cookinglight.com
