E' Primavera - Gl'asparagi sono spuntati nel mio giardino.Nothing says spring more than fresh asparagus and spring onions (scallions) growing in our vegetable garden.
The asparagus are fresh, fresh, fresh. The spears snap, the heads are tight and much, much tastier than the cultivated spears found in stores all year round. The small patch of land we devoted to the asparagus produces a small bunch daily. Some spears are pencil thin which I use for frittata and the thicker ones for pasta dishes. I remember foraging for wild asparagus as a kid with my father. It was our traditional vegetable eaten on Pasquetta. I also picked some scallions...
Let's make a FRITTATA DI ASPARAGIIngredients
1 pound pencil-thin asparagus
2 bunches of scallions
4 tablespoons olive oil
Salt and freshly ground pepper to taste
6 eggs
Remove and discard the tough lower ends of the asparagus. Wash and cut the spears into 2 inch lengths. In a non-stick skillet, saute the asparagus spears in olive oil, sprinkling them lightly with salt. Cook over medium heat, stirring occasionally, until asparagus are tender but still firm, about 5 minutes.
In the meantime clean the scallions and cut in small rounds. Add to the asparagus and cook an additional 5 minutes over low flame.
Beat the eggs lightly in a bowl, with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 5 minutes or less, flip over and cook an additional 2 minutes. Serve warm or room temperature.
1 pound pencil-thin asparagus
2 bunches of scallions
4 tablespoons olive oil
Salt and freshly ground pepper to taste
6 eggs
Remove and discard the tough lower ends of the asparagus. Wash and cut the spears into 2 inch lengths. In a non-stick skillet, saute the asparagus spears in olive oil, sprinkling them lightly with salt. Cook over medium heat, stirring occasionally, until asparagus are tender but still firm, about 5 minutes.
In the meantime clean the scallions and cut in small rounds. Add to the asparagus and cook an additional 5 minutes over low flame.
Beat the eggs lightly in a bowl, with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 5 minutes or less, flip over and cook an additional 2 minutes. Serve warm or room temperature.
Frittata di Asparagi
Images: ©2011 - La Casa e Il Giardino -picasaweb
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| Fettucine con Asparagi |
Images: ©2011 - La Casa e Il Giardino -picasaweb
Very nice, i like see post that shows recipies by season. Here you can download my season food calendar: http://kitchenvoyage.blogspot.com/2011/03/spring-seasonal-british-food-calendar.html
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