Monday, May 14, 2012

Global TV Good Eats

I had fun this morning on Global TV chatting with host Warren Dean, checking out a few appetizer ideas for the spring bounty. Here's an app that makes the most of the short asparagus season.

Asparagus Frittata
(pictured at the bottom of the plate)
10 asparagus spears
2 tbsp canola oil
1/2 small onion, finely chopped (about 1/4 cup)
1 clove of garlic, finely chopped
1/2 red pepper, finely diced (about 1/2 cup)
1 tsp fresh thyme
8 large eggs
2 tbsp milk
1 tbsp Parmesan cheese
3/4 tsp salt
A few grinds of pepper

Cut the asparagus to 3-inch lengths. Drop into boiling water and cook until tender crunchy (1 minute for thin spears; 3 minutes for thick spears). Remove from water and cut into 1-inch pieces.

Heat 1 tbsp canola oil in a non-stick skillet. Sauté onion and garlic. Add the red pepper and cook until soft. Add the asparagus and thyme. Cook another 3 minutes to blend the flavours. Whisk the eggs with the milk, cheese, salt and pepper. Stir in the asparagus mixture.

Heat the other 1 tbsp oil in the skillet on medium heat. Pour in the eggs. Do not stir. Allow the eggs to cook until they solidify around the edges. Using a rubber spatula, lift the edges of the frittata, tipping the pan so that the uncooked egg runs underneath. Do this several times around the edge until most of the runny egg is incorporated. Try to prevent pieces of asparagus from flowing with the egg to the bottom of the frittata.

When the egg is set over most of the frittata but still runny in the centre, place the skillet under the broiler just until the central egg is set (testing with a knife). Remove before the frittata browns.

Slide the frittata onto a cutting board. Cut into finger-food size pieces. It is equally good served warm or room temperature. When asparagus season is over, substitute thin slices of baby zucchini.

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