Asparagus Frittata

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   Directions: Cut the tips off the asparagus spears, then cut the stalks into 1/4-inch lengths. Blanch (boil) the asparagus in 6 cups of simmering water with the half lemon for 5 minutes. Strain, remove the asparagus to a bowl of ice water to stop the cooking, and drain. Melt 1 tbsp. unsalted butter in an ovenproof saute pan. Turn to medium heat, add the shallot and saute for 6 minutes, then remove from the heat. Place the eggs in a bowl, add the milk and beat lightly, then stir in the black pepper and tarragon. Add the asparagus and crumbled Feta and stir to blend. Return the saute pan with the shallots to the stovetop over low heat and add the egg mixture. Cook on low until the eggs start to firm up. Then turn on the broiler and place the saute pan under the broiler until the top of the frittata cooks through from the top. You can serve the frittata from the pan of you wish, or you can remove it by placing plate on top of the pan and flipping it over, then placing another plate on the bottom of the fritatta and flipping back. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.