Authentic home cooking from Italy, with US measurements. 
Wild Asparagus Frittata
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.
Wild Asparagus Frittata
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.
Open in Cookpad AppSteps
- 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.
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