Mother’s Day – fresh asparagus


1 bunch asparagus (cut into 2-inch pieces)

1Tbsp. extra virgin olive oil

1 pinch salt and pepper

8 large eggs

1/4 c. milk

1/2 tsp. salt

1/4 tsp. pepper

3 oz. goat cheese


Preheat oven to 400°F and line a baking sheet with foil. Toss asparagus with olive oil and a pinch of kosher salt and pepper. Lay in even layer on baking sheet and roast for 10-15 minutes or until slightly charred. Remove asparagus from oven and set aside to cool slightly. (Leave oven at 400°F.) Cut into bite-sized pieces and set aside, reserving a few whole stalks to place on top of frittata before baking. Whisk together eggs, milk, salt and pepper in a medium bowl; set aside. Preheat large non-stick, oven-safe pan over medium heat and add chopped asparagus to pan. Although asparagus is already cooked, this will allow you to grease pan a bit with olive oil from roasting. Sauté asparagus for 1 minute before pouring egg mixture into pan. Stir once with a rubber spatula then scatter goat cheese on top as well as the reserved decorative asparagus spears. Place pan in oven and bake until eggs are set, 12-18 minutes. Remove from oven and slice to serve.

ASPARAGUS GOAT CHEESE FRITTATA originally posted on by Elegant Island Living magazine.

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