Asparagus frittata is a delicious side dish typical of Italian cuisine. Fresh asparagus gives a delicate and slightly bitter flavor to the frittata, which is enriched with garlic and seasoned with salt and pepper. The frittata is cooked in a pan with olive oil until it becomes golden and well-cooked. It is ideal to enjoy hot or cold.
Remove the hard part from the asparagus (preferably wild), rinse them under running water, and throw them still wet into a small pan where a minced clove of fresh garlic is wilting with olive oil
Cook them slowly without browning (as this would lose the aroma which is best when they are tender) and pour the beaten and salted eggs into the pan in sufficient quantity: then add a pinch of pepper and stir
Make the usual frittata, cooking both sides
Padella
Ciotola
Forchetta
Store the frittata in the refrigerator for up to 2 days
Italy
