oftt

Asparagus Frittata

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Adapted from Rachael Ray

1 pound asparagus
2 Tablespoons butter
1/2 cup milk
3 large eggs, at room temperature
1/2 cup flour
Salt and pepper
Pinch sugar
3 ounces (1 cup) gruyere cheese, shredded

In a medium saucepan add enough salted water to reach a depth of 2 inches; bring to a boil. Add the asparagus (ends cut off the bottom) and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears lengthwise and then into thirds. You could also just cut them crosswise into thirds. Your choice.

Position a rack in the lower third of the oven and preheat to 425 degrees. In a medium-sized cast-iron skillet, add butter. Place the skillet in the oven to melt the butter.

In a medium bowl, microwave milk on high for 30 seconds. Whisk in eggs, then flour, salt, pepper and sugar.

Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half the cheese and bake until puffed and golden-brown, 18-22 minutes. Top with the remaining gruyere cheese. 

- Recipe courtesy of The Noble Pig

 

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