Asparagus Frittada

1 pound fresh asparagus, trimmed
6 eggs
1/2 cup grated Kefalotiri or Parmesan cheese
salt and pepper to taste
4 Tbsp olive oil

This dish is traditionally made with wild asparagus, one of the stars of
the Greek wild greens repertory. It grows wild in the spring in many
places
in Greece, but especially in Pelion and in parts of the Peloponnesos. You
can find the almost foot-long, thin, and pleasantly bitter shoots at
farmer's markets in Athens as well. Unfortunately, wild asparagus is
virtually impossible to find in the United States, so Substituted is the
sweeter, tamer, ordinary asparagus here.
Bring ample salted water to a boil and blanch the asparagus for about 5
minutes, until tender and wilted. Remove, strain, and run cold water over
it in the colander. Preheat oven to 350 F.

Beat the eggs lightly in a medium bowl. Add the grated cheese and season
with salt and pepper. Oil a 12-inch omelet pan and heat the pan for 45
seconds over medium heat. Pour in the eggs, and quickly spread the
asparagus evenly over them. Reduce the heat to low and cook the frittada
for 12 to 15 minutes, until the eggs are set but not browned.
Preheat the broiler. As soon as you remove the omelet pan from the heat,
place it in the oven about six inches from the broiler and continue
cooking
the frittada another minute or two, until the top is golden. Slip a
spatula
around the periphery of the frittada to loosen it and slide it onto a
serving plate and serve hot.

Variation: This may also be made with spinach or other greens such as
dandelions. Wash and trim the greens and either steam or blanch to wilt.
Drain them thoroughly before adding them to the eggs.

--
William Barfieldsr
--
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