It's the season of budding flowers, fruit trees and asparagus.
Though Father Winter hasn't made quite an impactful appearance this season for us, much to the disappointment of the kids and the lack of snow days thereof, he seems to want to give us a last hoorah with sleet, low temps and the occasional dusting of snow - all this the week that spring kicks off here!
Fortunately, none of this has stopped lovely asparagus bunches overflowing from market bushels. A type of grass, spring is the season when Asparagus is at it's tender and succulent best.
So in the spirit of Spring, I decided to make a frittata with a few of my favorite ingredients. As far as I'm concerned, ricotta, eggs and chives are simply the best of friends and the addition of asparagus can only make an already jolly group, merrier.
This incredibly easy to put together frittata is even easier baked in the oven with none of the flipping over, sticking to the pan worries.
I served this with a fruit salad for a quick weeknight dinner but would also be quite lovely for brunch.
Bake as a whole or in indiviual serving dishes which not only makes a lovely presentation but is also handy for packing for office & school lunches.
1-1/4 lb asparagus spears, 2 cups ricotta cheese, 1 bunch chives, to yield 1/4 cup chopped, 1 tbs chopped garlic, 2 tbs cream, 1/2 cup grated parmesan cheese or parmiganno reggiano, 5 eggs, 1/2 tbs olive oil, 2 tsp salt & 1 tsp ground black pepper.
Preheat the oven to 375 deg F.
Asparagus: Cut away and discard woody ends (about last 2 inches or where the spears naturally snap off). With a knife cut and reserve tender tips - the top 1-1/2 inches of the asparagus and set aside. Thinly slice the asparagus spears in diagonals about 1/8" thk.
Chives: Finely chop the chives and set aside.
Heat the olive oil in a saute pan for a few seconds until the oil is hot. Add the asparagus (including reserved tips) and saute for a few seconds.
Add 1/2 the salt and ground black pepper. Add 2 tbs water and fit the pan with a lid. Cook the asparagus for about 4 mins until crispy tender. Remove from heat and set aside. Separate the tips from the rest of the asparagus and set aside for later use.
In a large mixing bowl, crack the eggs and discard the shells. Add the remaining salt and pepper and beat with a whisk.
Add the chopped chives, cream, grated cheese and ricotta cheese. Combine with a whisk and add the asparagus along with pan juices. Stir with a spoon to thoroughly combine.
Grease a baking dish or individual serving dishes or spring foam pans with non-stick baking spray.
Empty the mixture into the baking dish (or dishes) and arrange the asparagus tips on top.
If using a spring foam pan, rest the pan on a baking sheet before placing in the oven.
Bake in the hot oven for about 20-25 minutes till the frittata has set. It will still be a little jiggly towards the center.
Turn the oven to broil and set under the broiler for 2 minutes for a nice golden brown finish.
Allow to cool for about 10 minutes before serving. Cut into wedges to serve along with some salad and crusty bread.
Recipe for
Oven Baked Ricotta & Asparagus Frittata
Preparation time - 10 min
Cooking time - 25-30 mins
Serves 4-6
Shopping list
1-1/4 lb asparagus spears
2 cups ricotta cheese
1 bunch chives, to yield 1/4 cup chopped
1 tbs chopped garlic
2 tbs cream
1/2 cup grated parmesan cheese or parmigiano reggiano
5 eggs
1/2 tbs olive oil
2 tsp salt
1 tsp ground black pepper.
Preheat the oven to 375 deg F.
Preparation:
Asparagus: Cut away and discard woody ends (about last 2 inches or where the spears naturally snap off). With a knife cut and reserve tender tips - the top 1-1/2 inches of the asparagus and set aside. Thinly slice the asparagus spears in diagonals about 1/8" thk.
Chives: Finely chop the chives and set aside.
Method:Heat the olive oil in a saute pan for a few seconds until the oil is hot. Add the asparagus (including reserverd tips) and saute for a few seonds.
Add 1/2 the salt and ground black pepper. Add 2 tbs water and fit the pan with a lid. Cook the asparagus for about 4 mins until crispy tender. Remove from heat and set aside. Separate the tips from the rest of the asparagus and set aside for later use.
In a large mixing bowl, crack the eggs and discard the shells. Add the remaining salt and pepper and beat with a whisk.
Add the chopped chives, cream, grated cheese and ricotta cheese. Combine with a whisk and add the asparagus along with pan juices. Stir with a spoon to thoroughly combine.
Grease a baking dish or individual serving dishes or spring foam pans with non-stick baking spray.
Empty the mixture into the baking dish (or dishes) and arrange the asparagus tips on top.
If using a spring foam pan, rest the pan on a baking sheet before placing in the oven.
Bake in the hot oven for about 20-25 minutes till the frittata has set. It will still be a little jiggly towards the center.
Turn the oven to broil and set under the broiler for 2 minutes for a nice golden brown finish.
Allow to cool for about 10 minutes before serving. Cut into wedges to serve along with some salad and crusty bread.
Enjoy!
