Frittata di Asparagi - Asparagus Frittata
Prep time
Cook time
Total time
Serves: 2 as a dinner
  • 14 asparagus spears ,cleaned and trimmed of tough ends
  • 6 large farm fresh eggs
  • ¾ cup freshly grated Parmigiano
  • Olive oil to rub the pan
  • ¼ cup of coarsely chopped hazelnuts
  • 1 Tbs truffle oil
  • Some shaved Parmigiano for garnish
  1. Blanche the trimmed asparagus by either immersing them into salted simmering water for 2 minutes on the stove top or 1 minute on high power in the microwave. Drain immediately and rinse under cold water. Dry the asparagus well using a clean cotton towel or paper toweling.
  2. Preheat the oven to broil and have a shelf positioned ⅓ down from the top of the oven.
  3. Lightly beat the eggs with the Parmigiano. Oil an oven proof skillet and place on a medium-low flame.
  4. Once the pan is hot, add the egg mixture and swirl the pan; stir lightly with a fork for a moment. Arrange the asparagus spears as if they were spokes in a wheel. The frittata will set quickly; once the bottom seems set and the top is a bit runny place the skillet under the broiler for 1½ to 2 minutes or until the top is set.
  5. The frittata may be served immediately or at room temperature. Before serving drizzle with the truffle oil and garnish with the chopped hazelnuts. A few shavings of Parmigiano add a nice touch to the finished dish.
Recipe by LaBellaSorella at