Yield: 6 Servings
|Coarse salt; freshly grated|
|8||Thin asparagus spears; touch ends trimmed|
|Freshly ground black pepper|
|1 small||Bunch spearmint leaves; finely chopped|
|½ cup||Grated parmesan cheese; fresh|
|2 tablespoons||Olive oil|
1. Heat oven to 500 degrees.
2. Bring a large stockpot of water to a boil. Add a pinch of salt and asparagus. Blanch until asparagus is bright green and tender, about 3 minutes. Remove from heat, drain, and set aside. Season well with salt and pepper.
3. Break eggs into a bowl and lightly beat with a whisk or fork. Season with salt and pepper. Add half of the chopped mint. Add a heaping tablespoon of Parmesan cheese. Stir to combine.
4. Heat 1 tablespoon olive oil in each of two 10-inch oven-proof nonstick skillets, over medium heat. (Note: This recipe can also be prepared in one 12-inch nonstick skillet. Follow the cooking instructions for Marthas Ricotta & Herb Frittata.) Rotate the skillets to coat all sides with olive oil. Divide the egg mixture equally among the skillets and reduce heat to low. Cook, loosening the eggs at the sides from time to time using a rubber spatula. The eggs will be slightly runny.
5. Add 4 asparagus spears to each skillet in a fan pattern. Divide the remaining Parmesan. Sprinkle over eggs and asparagus. Transfer to a 500 degree oven and bake until just set, about 30 seconds. Using a rubber spatula, loosen the frittata from the pan and transfer to a warm plate.
Garnish with the remaining chopped mint. Serve in wedges.
Recipes adapted for the television show from Ruth Rogers and Rose Gray "Asparagus and Mint Frittata" from The Cafe Cook Book (Broadway Books, 1998; $35). See also Italian Country Cookbook (Random House, 1996; $40), same authors.
Recipe by: Ruth Rogers and Martha Stewart* Sept 1998 Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 09, 1998, converted by MM_Buster v2.0l.