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.

1 comment:

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