Asparagus season is in full swing. At the start of the season I cook asparagus quite simply, wanting to really enjoy the flavour. As the season progresses however, I become more inventive and asparagus begins to appear as one of the ingredients rather than the main event. My asparagus and goat cheese frittata is a good example of this. Simple enough that the asparagus shines, yet easily served as a main meal with a simple salad.
Asparagus appears in spring and has a very definite season. If you find it in the shops in the middle of winter, assume it is imported. Our trip to Germany last year coincided with the start of their local season, so we were lucky enough to enjoy two asparagus seasons in one year. When it comes to asparagus, too much is never enough (in my opinion).
I always have goat cheese in my fridge. It keeps well, so I consider it a store cupboard (or is that fridge?) staple. I throw it into salads, bake it in simple tarts and have even worked it into ice cream. It pairs well with both eggs and asparagus, so is a perfect addition to this frittata.
There are many things that appeal to me about frittatas. Unlike quiches, they don’t require pastry, which is great as I invariably forget I had pastry on the menu until it is too late. Frittatas are quick to make and cook in a fraction of the time of a quiche. They are good hot or cold, which means they can be cooked in advance if necessary. Served with a salad and some crusty bread, frittatas make a simple, yet delicious, lunch or dinner.
And whilst I don’t dare mention the ‘C’ word, we are on countdown to the festive season. As the feasting and entertaining begins, this simple frittata has already saved me. Allow the frittata to cool, slice it into small cubes and add a fancy toothpick. Impressive, tasty and no-one need know you didn’t slave for hours.
I use a 20cm stainless steel fry pan to make this frittata. If you have a cast iron skillet, use that instead.
- 6 eggs
- 2 Tablespoons of chopped herbs (I used chervil, chives & parsley)
- Salt & Pepper
- 1 Tablespoon ghee or butter
- 200g fresh asparagus spears, woody end removed and chopped into 4cm pieces
- 60g - 75g fresh goat cheese, crumbled
- Pre-heat the grill.
- In a small bowl, whisk the eggs together with the herbs.
- Season with salt & pepper and set aside.
- Melt the ghee in the fry pan over a medium-low heat and add the chopped asparagus.
- Cook for 2-3 minutes, until the asparagus starts to soften slightly.
- Reduce the heat to low and pour the egg mixture over the asparagus, pushing any stray pieces of asparagus below the egg mixture.
- Scatter over the goat cheese, and poke some of the cheese under the egg mixture.
- Allow the frittata to cook for 10 minutes. You will see small bubbles rising in the mixture but the top will not be set at the end of this time.
- Place the frittata under the grill for 3 - 5 minutes, until the top has set and has started to brown.
- Set the frittata aside for 5 minutes before serving, or allow to cool completely.