Asparagus Frittata
This Asparagus Frittata is a delicious and visually striking dish that makes for the perfect appetizer or finger food. With tender asparagus, rich goat cheese, and a creamy egg mixture, it’s both light and flavorful. This dish is ideal for cocktail parties, brunches, or any occasion where you want a quick and elegant bite. Serve the frittata squares on their own or on slices of bread, and enjoy the fresh, savory flavors in each bite.
Servings: 10
Calories: 150kcal
Ingredients
- 1 teaspoon olive oil, extra virgin
- 24 wooden toothpicks
- 20 medium green asparagus, about ½ pound
- 2 large garlic cloves, peeled and finely chopped
- 6 large free-range eggs
- 3 ounces fresh goat cheese
- 1 cup cream
- 0.5 cup Spanish Roncal cheese, Gruyere or Parmesan, grated
- Salt and pepper, to taste
Instructions
- Line a 5 x 8-inch shallow ovenproof pan with parchment paper, brush with oil on all sides and set aside. Wash the asparagus and remove the woody ends. Hold each spear at both ends and bend it gently. It will snap at its natural breaking point.
- Cook the asparagus in boiling water for 2 to 5 minutes, depending on how thick they are or until tender. Drain and refresh in iced water. When cold, remove the asparagus and pat dry them with a clean dry towel. In a large non-reactive bowl, whisk together the remaining ingredients comprising of finely chopped garlic, eggs, goat cheese, cream, cheese, salt and pepper to taste. Pour the mixture into the shallow pan and smooth the top. Arrange the asparagus lengthwise into the egg mixture making sure to distribute it well.
- Bake in a preheated oven to 350° F for 25 to 30 minutes until golden brown, puffed and set in the center. Remove from the oven and let it cool and set. Run a spatula around the edge, then invert onto a cutting board, browned side up. Peel off the paper. If the surface looks a little runny, put it under a medium broiler to dry out. Let it cool completely. Trim the edges if necessary then cut into 24 squares. Serve on a platter with wooden toothpicks, or secure each square to a slice of bread.
Notes
Discover the origin of Roncal cheese: Roncal comes from rich sheep's milk of the legendary Lacha and Aragonesa breeds of the Oveja sheep. Depending on the season, these herds graze in the high Pyrenees or the Bardena area of Navarra, the province that was the setting for Ernest Hemingway's "The Sun Also Rises."
Roncal, made in one of seven villages in the Valley de Roncal, has nutty and piquant flavors with a firm, chewable texture. Somewhat similar to Pecorino Toscano and Manchego, Roncal has its own unique, mouth-watering character and pairs well with many types of wine. Try this cheese with Tempranillo.
Cooking Tips for Asparagus Frittata:
- Asparagus Tips: To ensure your asparagus remains tender and vibrant, blanch it by cooking it in boiling water for just 2 to 5 minutes. Refresh in ice water to stop the cooking process, which will also help retain its bright green color.
- Egg Mixture: When mixing the eggs, cream, and cheeses, be sure to whisk well to ensure a smooth, even texture for your frittata. This helps avoid lumps and creates a fluffier result.
- Baking: Make sure to check the frittata’s center for doneness after the recommended 25 to 30 minutes of baking. If the center seems too runny, broil the top for a minute or two to firm it up.
- Presentation Tip: For a more sophisticated presentation, serve the frittata squares on toasted bread or with a dollop of fresh crème fraîche on top. This can elevate the flavors even more.
- Storage: The frittata can be made in advance and refrigerated for up to 3 days. Simply reheat in the oven for 10-15 minutes to restore its texture and flavor.
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