I would be remiss if I started this post without mentioning how gorgeous asparagus are. The colors, their tree-like quality, those triangular shapes that work their way up the stalks and clustering at the tips… I clearly eat with my eyes first.
As beautiful as I think they are, it took me decades to work up the courage to eat them.
I’m not even sure the what that first dish was where I decided that they weren’t so bad. It was probably after being forced by The Hubster to try them, icky face on, and hand at nose ready to swallow them whole.
After that, it was a slow and steady build to bring asparagus into our weekly menu. I found them to be most satisfying paired with a delicious butternut squash risotto.
And then, just as suddenly as it began, my relationship with asparagus sort of just petered out. Both The Hubster and I stopped enjoying it so much, and it just sort of disappeared from our menu. Until this week, when I got inspired by a Lemon Orzo Salad with Asparagus and Tomatoes from A Big Mouthful.
So, I grabbed a bunch of asparagus with the rest of my groceries.
Aaaand instead of making that orzo dish, I made a frittata instead.
The Hubster didn’t seem to mind. In fact, he minded so little that he went back for a second helping.
As for me? I found this to be the perfect welcome home party for asparagus. It was simple, elegant, and easy as hell to make.
I will say that this was the first time I’ve had a frittata without potatoes in it. Not sure why I didn’t add any, guess it just didn’t feel right. I may add them the next time around (white or sweet) just to mix it up.
And by next time, I totally mean tomorrow.
Asparagus + Onion Frittata
- 1 tbs olive oil
- 10 stalks asparagus bottoms trimmed
- 1/2 red onion chopped
- 6 eggs
- 3 tbs almond milk or any other milk
- Salt and ground black pepper
Preheat oven to 400°F.
Heat a 12-inch, nonstick, oven-safe skillet over medium heat.
Add olive oil and onions and sauté until for 3-4 minutes.
Add asparagus and cook for another 3-4 minutes, or until bright green.
In a medium sized bowl, beat together eggs, almond milk, salt, and pepper.
Pour the eggs in the skillet over the onions and asparagus.
Using a spatula, raise the cooked egg off the bottom of the pan, allowing more of the still-liquid eggs to settle on the bottom of the pan.
When the frittata has set (i.e.—only minimal runniness left), transfer to the oven.
Cook for 10-15 minutes, or until edges are starting to turn a gold brown.
Remove from oven and let stand 5 minutes.
Cut into wedges and serve.
Allergen InformationNightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, and Corn Free.