Posted by: marthabernie | May 24, 2018

Asparagus Frittata–a re-run…

Robin Ellis

Here is the recipe (re-published) for in-season asparagus as requested on Facebook.


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The lovely green spears were in Realmont market today at reasonable prices.

I bought a kilo of straight ones for Friday dinner with our guests, arriving from the USA.

A second of less than perfect (less expensive too) specimens–asperges tordues (twisted)–to make this very simple frittata for lunch.

I have five eggs left in the pantry and a red onion. Add some cheese and seasoning–and there you have the ingredients!

Something different to do with this vegetable with a relatively short-lived season and a use for the cheaper spears with the less than perfect appearance.

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  • 250gms/8oz asparagus spears–prepared weight–ie tough ends removed and sliced on the diagonal into smallish pieces
  • 1 red onion–peeled and halved and sliced
  • 3 tbs olive oil
  • 5 eggs–beaten

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  • 2oz grated parmesan cheese
  • salt and pepper

Serves 2 to 4 people 

Soften the onion in the olive oil until…

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