Asparagus, Wild Garlic, Rocket and Broad Bean Tops Frittata

Recipe by: Darina Allen

This is an example of how we incorporate seasonal ingredients into a frittata. Asparagus is an extra treat here; you can use any asparagus, but I tend to use the thin, weedy, but still delicious spears in frittata and to add to scrambled eggs.

Asparagus, Wild Garlic, Rocket and Broad Bean Tops Frittata

SERVES

6

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

45

MINUTES

Ingredients

  • 225g asparagus

  • 8 organic eggs

  • 50g Parmesan or Pecorino

  • or a mixture, freshly grated

  • 2-3 tbsp roughly chopped wild garlic,

  • rocket leaves, broad bean shoots or a combination

  • Sea salt and freshly ground black pepper

  • 2 tbsp extra virgin olive oil

  • 110g fresh Ardsallagh or

  • St. Tola goat’s Cheese

  • To serve

  • salad leaves, wild garlic and rocket

  • a sprinkling of freshly grated

  • Parmesan cheese

  • wild garlic flowers (optional)

  • non-stick frying pan – 19cm bottom, 23cm top rim

Method

  1. Bring about 2.5cm of water to the boil in an oval casserole. Break off the tough ends of the asparagus, add 1 teaspoon of salt and blanch for 2-3 minutes until al dente. Drain. Slice the spears at an angle, keeping 4cm at the top intact. Save for later.

  2. Whisk the eggs together into a bowl. Add the blanched asparagus, except the tops, most of the Parmesan and the chopped wild garlic, rocket leaves and/or broad bean shoots. Season well with salt and freshly ground black pepper.

  3. Heat the oil in a frying pan over a medium heat, add the egg mixture and reduce the heat to the bare minimum – use a heat diffuser mat if necessary.

  4. Drop little blobs of the goat’s cheese evenly around the surface of the frittata. Arrange the asparagus tops into the frittata and sprinkle with the remaining Parmesan. Continue to cook over a gentle heat for about 15 minutes until just set.

  5. Alternatively, after an initial 4 or 5 minutes on the hob you can transfer the pan to an oven (this is my preferred option), preheated to 170°C/Gas Mark 3 for 10-15 minutes until just set.

  6. Pop under a grill for a few minutes but make sure it is at least 12.5cm from the element. It should be set and slightly golden.

  7. Turn out onto a warm plate, cut into wedges and serve immediately with a salad of organic leaves, including wild garlic and rocket.

  8. Grate some fresh Parmesan over the top just before serving. Garnish with wild garlic flowers, if available.

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