Asparagus season and frittata

There’s an asparagus farm near us that has the freshest asparagus you could wish for. We go through legions of spears within the precious few weeks of the season.



Frittata is equally good hot or cold, so your gluten free picnics will never be the same again. It's also a brilliant vessel for any fresh summer greens (think peas, courgettes and herbs). My recipe uses mint, basil and thyme and it won’t last long. Enjoy!












Asparagus frittata, makes enough for 6

Ingredients:
6 free range eggs
1 courgette/zuccini, finely sliced
1/2 red onion, sliced
1 bunch fresh green asparagus
Good handful basil, thyme and mint leaves
Salt and pepper

Method:
1. Turn oven on to about 180degrees. In a heavy bottomed frying pan on the hob, soften the courgette and onion in some butter or olive oil. When the veg are soft but not losing colour, remove from heat and place on a plate.
2. Now simmer some water in the pan, add the asparagus until soft but not losing colour. Take off the heat, drain and add to the courgette onion mixture.
3. Whisk your eggs and season well. Then rinse the pan and warm a little butter and plenty of olive oil on a medium - low heat. Add half the egg mixture then layer the courgette and onion. Allow to gently cook then add the remaining egg and place the asparagus and the thyme on top.
4. Finish the fritatta in the oven and sprinkle on the basil and mint. Season again with salt and pepper and enjoy warm or cold.

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