RECIPE # 4968 SPRING ASPARAGUS FRITTATA Thursday Feb. 21, 2013
ELLEN WIESNER / WILLIAMS-SONOMA
1/2 cup heavy cream
1/2 cup Parmesan cheese
2 tbs butter
1/2 lb. asparagus
Salt, pepper to taste
Tools: frittata pan, Williams Sonoma
Blanche asparagus in boiling water, 2 min take out to cool. Trim to fit half diameter of frittata pan.
Melt butter in frittata pan, whip eggs and cream. Pour into heated pan, cooks eggs enough to set asparagus. Continue to cook base for 3 min, sprinkle with Parmesan cheese and season with salt and pepper. Flip pan to brown top of fritatta. Continue to cook for 3-5 min. Transfer to warmed plate and cut wedge, serve along with fresh salad.