There is nothing like the early asparagus season to herald the coming of outdoor weather and to grace the plates of cooks in southwestern Ontario with this most perfect and luxurious of vegetables. Once the sweet and tender local products arrive on the market, I'm never without a bunch or two.
Like all of the classic flavors, asparagus is best paired in the simplest fashion with other of the great classic foods like eggs, cheese, fresh herbs, butter, lemon, pepper or salt … and the fewer the better. In fact, strip away everything but a bit of butter or lemon and a dash of sea salt and you've got the most rewarding of dishes. I'd go so far as to say that asparagus, especially when fresh and local, gives perhaps its finest performance when served almost completely au naturel and with just a tiny little sprinkle of sea salt.
Still, I can see absolutely nothing wrong with featuring asparagus with eggs and Parmesan cheese for breakfast! I turned to my old stand-by, the pan-fried then oven-broiled frittata. Taking a cue from a recipe in Marlena de Blasi's fascinating Taste of Southern Italy I added some dry white wine and plenty of fresh mint to the egg batter this time, but substituted my own asparagus preparation and frittata cooking methods. Despite the amount of herb, the mint added just a delicate but refreshing bouquet that perfectly complemented the asparagus without overwhelming it. If you like asparagus, eggs and Parmesan cheese — and who doesn't? — I think you'll be delighted with this recipe.
|Asparagus and Mint Frittata|
|Recipe by Lisa Turner|
Published on May 26, 2008
Sturdy and hearty egg and asparagus frittata with a delicate and refreshing seasoning of fresh mint — perfect for spring breakfast, brunch or lunch