Jade’s out of school for some reason for another 3 days. Time to put major food on the table. She just loves savory tarts and frittatas and I had loads of asparagus. So……
Don’t tell the vegetarians I said so, but asparagus sauteed with shallots are perfectly edible without bacon. I don’t want them knocking on my door with copies of Vegetarian Watchtower or something
But it’s also good with bacon/lardon. Look at the way I loaded up this “asparagus” frittata! Hello asparagus, are you there? Tomatoes are good too.
While I was preparing this I started having these inane thoughts like, “If you talk about adding fresh herbs to a dish, you should be sure to make it clear whether the measured quantity refers to before or after chopping.” and “I wonder what happened to my long jean skirt.” Instead of sliding down as James Taylor suggests, looks like I’m going head over heels! Whatever.
Fully Loaded Asparagus Frittata
1 tbsp cream
1/2 tsp chopped fresh thyme leaves
Salt and pepper
3 tbsp butter
3 shallots, thinly sliced vertically
1 1/2 cup asparagus, in 1 inch diagonal slices
1/2 cup lardon, browned crisp
2 tomatoes, seeded and diced
1/2 cup feta, crumbled
Beat the eggs together with the cream, thyme, salt and pepper. Set aside.
Saute the shallots in the butter until just soft, then add the asparagus and continue to saute for 6 minutes. Remove from flame and sprinkle with the lardon and tomato, reserving some of the tomato to sprinkle on top after the frittata is cooked.
Return the pan to the flame, add the egg mixture and cook until almost set. Sprinkle on the feta and broil in the oven until the cheese starts to brown and the frittata is set. Sprinkle the reserved tomato on top, allow to rest for 10-15 minutes then serve.