Saturday, June 6, 2009

Asparagus and Ricotta Fritatta

The Recipe

1 bunch local asparagus, trimmed and cut into 1 in. lengths
1 Tbsp. olive oil
6 eggs
1/2 bunch Italian (aka flat leaf) parsley leaves, finely chopped
1/2 of a 15oz container ricotta cheese

In a 10 in. nonstick or well-seasoned cast iron skillet, saute' the asparagus in the olive oil until just about done, between 3-8 minutes depending on the thickness of the stalks. When almost done, turn the heat down to low, and season liberally with salt & pepper.

Turn on the broiler to low. Beat the eggs lightly with the parsley and pour over the asparagus in the skillet. Drop the ricotta cheese over the top in medium- sized dollops, randomly over the top. Pop the skillet into the oven until the eggs are just set, about 2 minutes (but don't turn your back on it! Only you know how hot your broiler is and you don't want to burn up dinner.) Cut into 8 wedges and serve. Feeds 4 folks as a main dish for dinner.

The Story

Yes, this recipe is just what it sounds like- I used up leftovers in the fridge with some lovely asparagus. The kids loved it, however, and asked if I could make it again- so that's a winner-and I figured I should write it down. I made some roasted roots with it: couple carrots & couple fat potatoes cut into uniform chunks. Add a chopped onion, some dried thyme and some paprika, toss to coat with olive oil, and roast at 400 until done (1/2 hour or more depending on the size of the potatoes.) Has a nice eggs and hash browns feel that way, just with more veggies.

Would work maybe even better with goat cheese. Try 4 oz, broken into chunks.

Not sure how to tag this: lunch? Dinner? breakfast? vegetarian? leftovers? It works in a lot of categories. So I'll start a new one for eggs.

Thursday, June 4, 2009

New Central Jersey Farmers Market

Hightstown is starting its own Farmers Market, Fridays through the summer from 3-7, by Peddie Lake. (That's the corner of Morrison and Main Streets, aka the corner of Rt. 33 and Rt. 539, aka the park by the library.)

They're starting small but hopefully more farmers will join in soon. Come out and get what's fresh!

(Cross-posted to The Center of NJ Life)