Asparagus Frittata

These little open-face Frittata tapas are easy and quick to make, with delicious flavors of asparagus and goat cheese. They are perfect finger foods to nibble on for your cocktail parties.

Preparation Time: 30 Min          Cooking Time:      30 Min         Makes: 24     

Ingredients:
1 tsp olive oil
10 large green asparagus, about 1/2 lb
2 large garlic cloves, peeled and finely chopped
6 large free-range eggs
3 oz goat cheese
1 cup cream
1/2 cup grated Spanish Roncal cheese, or Gruyere or Parmesan
Salt and pepper, to taste
2 dozens toothpicks

 Preparation: Line a 5 x 8 inch shallow ovenproof pan with parchment paper and brush with oil on all side 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 over the top. Arrange the asparagus lengthwise into the egg mixture making sure to distribute it well. Bake in a preheated oven to 350º F for 25 to 30 minutes until golden brown, puffed and set in the centre.

Remove from the oven and let it cool and set. Run a spatula round the edge, then invert into a cutting board, browned side up and 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.