Asparagus season

It’s asparagus season and I’m thrilled to be eating fresh from the ground asparagus. I’ve had two meals from my garden and several from my favourite asparagus grower, Doug, whose asparagus is just as handsome as he is. I had Mother’s Day off for the first time since I can’t even remember and Mom and I had a lovely afternoon tea at The Beau Bistro with my son and best friend. On the way home we stopped to pick up asparagus and since we were so full I decided to make a frittata for a light supper. I had goat’s cheese and gruyere in the fridge and I got some chives from my garden. I kept it simple, but if you wanted to add some other flavours, both dill and tarragon are fabulous with asparagus— and some roasted red pepper would also be grand. You could start cooking the eggs and then put the cheese in, but I find it just floats on top so I make it easy by mixing it all up in a bowl and pour it into the pan. I do like to grease my pan well so I can invert the frittata onto a plate before slicing.

Asparagus and chive frittata
1 lb. asparagus

8 large eggs

1/2 cup milk

Kosher salt and freshly ground black pepper

4 ounces goat’s cheese

4 ounces gruyere cheese, grated

1/4 cup chives, sliced

Vegetable spray

1 tablespoon butter

Preheat oven to 375°F. Trim the ends of the asparagus if woody and slice into 1/2–inch pieces. Blanch in salted water for 2-4 minutes depending on thickness and preference. Drain and run under cold water to stop cooking and maintain green colour. Drain well. In a large bowl; whisk together eggs, milk, salt and pepper, both cheeses and chives. Spray bottom and sides of 10- inch oven-ready frying pan with vegetable spray. Melt butter over medium-high heat and add egg mixture. Cook stirring bottom and sides with rubber spatula until frittata starts to cook and thicken slightly. Put in oven and cook for 25 minutes or until set and puffy. Let cool a few minutes, loosen sides with metal spatula and invert onto plate. Cut into wedges.

Makes 8 servings.