Wild Asparagus Frittata

Name: Wild Asparagus Frittata
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 2 eggs; 1/2 cup grated Parmesan cheese (about 50 grams); 1/2 cup fresh bread crumbs (about 50 grams); 1/2 cup wild asparagus, chopped (about 50 grams); Salt, to taste; Black pepper, to taste

Francesca Giampetruzzi @cook_francesca

Puglia, my homeland, is full of woods and the Murge hills where wild asparagus grows naturally. They’re perfect for many recipes; here, I used them to make a simple frittata.

Francesca Giampetruzzi @cook_francesca

Puglia, my homeland, is full of woods and the Murge hills where wild asparagus grows naturally. They’re perfect for many recipes; here, I used them to make a simple frittata.

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Ingredients

30 minutes

Serves 2 servings

2eggs
1/2 cupgrated Parmesan cheese (about 50 grams)
1/2 cupfresh bread crumbs (about 50 grams)
1/2 cupwild asparagus, chopped (about 50 grams)
Salt, to taste
Black pepper, to taste

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Steps

30 minutes

1

Snap off the tough ends of the asparagus with your fingers, working up the stalk until it starts to resist.
2

Rinse the asparagus and place them in a small skillet with a little water. Blanch for 5 minutes.
3

In a mixing bowl, beat the eggs, Parmesan, bread crumbs, salt, and pepper. Add the blanched asparagus.
4

Heat a couple of tablespoons of olive oil in an 8-inch (20 cm) skillet.
5

When the oil is hot, pour in the egg mixture. Cover and cook for 5 minutes. Check that the bottom is golden, then flip the frittata using a flat spatula.
6

Cook until golden brown on both sides, then transfer to a plate lined with paper towels.
7

Delicious hot or at room temperature.