This asparagus frittata is our new go-to egg dish for breakfast, lunch or even dinner served with a simple side salad.
What we love most about frittata's is that the vegetables can change based on the season!
Dr. Amy Sapola
10 Large Eggs
½ cup Cashew Cream, directions in notes below
2 ounces Crumbled Blue Cheese
2 cups Arugula or your favorite green
1 pound Asparagus
3 tbsp Extra-virgin Olive Oil
1 Garlic Clove, finely chopped
1 tbsp Tarragon, coarsely chopped
Fresh Ground Black Pepper
1 pound Spring Onions
1 tbsp Chives, coarsely chopped
½ Pound Asparagus
½ cup Water
1 tbsp Maple Syrup
Pinch of Salt
Dash of Sherry Vinegar
For the Asparagus Sauce
Place a rack in middle of oven; and set to broil on high. Whisk eggs and cream in a medium bowl until no streaks remain. Stir in blue cheese, tarragon, minced garlic, chives and arugula; set aside.
Separate woody ends from asparagus spears; thinly slice ends and set aside.
Heat 1 Tbsp. oil in a large cast-iron or ovenproof nonstick skillet over medium-high. Cook asparagus spears and spring onions, tossing occasionally, until crisp-tender and blistered in spots, 5–8 minutes. Season with salt and transfer to a plate.
After blistering the onions and asparagus separate them from one another and set aside.
Add remaining 1 Tbsp oil in skillet and wait 30 seconds. Arrange the spring onion on the bottom of the skillet. Once arranged pour the reserved egg mixture in. Arrange asparagus spears in a single layer on top. Cook, undisturbed, until egg mixture is set around the edges, about 3 minutes.
Transfer skillet to oven and bake frittata until puffed slightly and center is just set, 15–17 minutes. Let cool in pan 15 minutes.
While the frittata is cooking make the asparagus sauce.
In a blender add ½ pound of raw asparagus and blend until smooth. Once blended run through a mesh strainer.
Pour into a dish and add in the salt, maple syrup and vinegar.
Cook the asparagus sauce until it is warmed through. Set aside.
Just before serving, scatter chives over frittata, pour over the asparagus sauce as desired and season with more pepper.
Cashew Cream: To make the cashew cream add 1 cup of raw cashews to 1 cup of hot water and soak the cashews for 20-30 minutes.
In a high-speed blender, add the soaked cashews, water, lemon juice, vinegar, and 1 teaspoon of salt. Blend until very smooth, then pour over the vegetables in the pan.