Besides the blooming trees in the orchard, the arrival of asparagus is an announcement that spring is truly here. Arriving just in time for Mother’s Day, the slender stalks grow rapidly. Bring home a bunch from the farm store or our farmers market or try your hand at picking your own in our field. This frittata would make a lovely brunch dish for that special Mom or a light and delicious weeknight supper.
1 lb asparagus
3 Tbsp unsalted butter
¼ cup onions. diced
1/3 cup heavy cream
2 Tbsp fresh rosemary or thyme
1 ½ cup Monterey Jack cheese, grated
freshly ground pepper
Preheat the oven to 400 degrees.
Cut the asparagus spears in to one inch pieces.
Whisk together the eggs, cream, ½ tsp salt, and fresh herbs.
In a cast iron or oven safe skillet, melt one tablespoon of butter. Saute the onions until translucent.
Add the asparagus to the pan along with a pinch of salt and pepper. Add ¼ cup water to the pan and cook until the liquid has evaporated. Remove the vegetables from the pan and set aside.
Melt the remaining butter in the pan and add in the egg mixture. Cook over medium heat for 3-4 minutes without stirring until the eggs are set on the bottom. Evenly layer on the reserved asparagus and onions.
Sprinkle the cheese over top.
Bake for 15 minutes until the frittata is puffy and the cheese has melted and browned around the edges.