Monday, May 14, 2012

RECIPE: Hadley Grass Fritatta


Photo: Mary Nelen©
Asparagus Frittata Locavore

1 T butter
6 local eggs
1/2 C whole milk 
1/4 C cream
1/2 bunch local asparagus, blunt ends trimmed
1/2 C crusty whole wheat bread cut into small cubes
Slice aged goat cheese and 3 asparagus spears for garnish

Preheat oven to 375. Line the inside of an oven proof, 1 quart baking dish with butter. Bring large pot of salted water to boil. Put in asparagus and cook about 5 minutes until bright green and still firm. Place in bowl of ice to cook and stop cooking. Put three stalks aside for garnish. Cut asparagus spears in 1/2 inch pieces leaving tips in tact.  In large bowl, beat eggs with whisk and add milk and cream. Pour into baking dish. Add salt and pepper. Blend in asparagus pieces and bread. Cook for 25 minutes or until the  center is firm. When frittata is out of the oven, garnish with a generous slice of goat cheese. Place three asparagus spears placed in the center. Serve warm with a grassy white wine.