Asparagus Frittata on Crostini
Crusty sourdough bread make the perfect base for this asparagus frittata.
Prep Time: 20M
Cooking Time: 20M
Serves: Serves 4
- 4 tbsp olive oil
- 4 thick slices crusty sourdough bread
- 1 garlic clove, peeled but left whole
- 8 fresh asparagus spears, trimmed
- 2 tbsp finely chopped onion
- 4 eggs
- 1/2 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- sea salt and freshly ground black pepper
- 1 small bunch of flat-leaf parsley, to garnish
- Preheat the oven to 400°F (200°C). Pour 2 tbsp of the oil onto a baking sheet, then gently press the bread into the oil on both sides. Season with salt and pepper. Bake for 10-15 minutes until golden brown. Remove from the oven, and lightly rub each slice of bread with the garlic clove. Set aside on a wire rack to keep crisp.
- Meanwhile, cook the asparagus in lightly salted boiling water for 1-3 minutes, just until bright green. Drain, refresh in cold water, and drain again. On a cutting board, slice each asparagus in half lengthwise. Heat the remaining oil in a heavy frying pan over low heat, and cook the onion for about 5 minutes until soft. Add the halved asparagus spears, and cook for 1-2 minutes.
- Preheat the oven broiler to its highest setting. In a bowl, whisk together the eggs, cream, and Parmesan. Season with salt and pepper, and pour over the asparagus and onion mixture in the pan. As the bottom is cooking, tilt the pan a little, allowing some of the uncooked egg mixture from the top to spill over and under the frittata. Continue cooking for 3-5 minutes until almost set. To finish, place the pan under the broiler, and cook until the top of the frittata is golden brown and there is no evidence of uncooked egg.
- To serve, tear the frittata into 4 rough pieces, and place on top of the crostini. Scatter the parsley over the top, and serve immediately.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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