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 […]
Scale This Recipe
Servings
Ingredients
Units
1 teaspoon
, — 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
1 cup
cream
0.5 cup
Spanish Roncal cheese, Gruyere or Parmesan, — grated
Salt and pepper, — to taste
Instructions
1
Line a 5 x 8-inch shallow ovenproof pan with parchment paper, brush with oil on all sides and set aside. 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.
2
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, 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.
3
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. 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.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Don't overcook asparagus — it should still have a slight bite and bright color when it comes off the heat. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
