The frittata has been food theme of the last 2 weeks. Not only is it a great fridge-bottom dinner, I’m currently teaching a mini version of this basic recipe to kids. With it I’ve managed to convert some egg haters to egg fans. What is great about the recipe is that it can be eaten warm from the oven or next day cold in a lunch box. The fillings are very much interchangeable and is perfect as quick dinner as it’s just a case of a bit of whisking, throwing it in the pan and leaving it to bake in the oven.
With the asparagus season coming to an end we have been eating loads of these delicious green spears. As it’s not available for much longer it has meant we’re getting bargains of 20-30 spears for as little as £2.50. At the beginning of the season I was seeing bunches of 5 spears for not far off £5.
The cornflower addition isn’t essential, but it does help to make the frittata fluffier. Other popular fillings here are spinach, feta & mint; Cheddar, bacon & mushroom plus basic cheese and cherry tomato.
Spinach & Feta Frittata
1 tbsp cornflour
1) Heat oven to 220oc. Blend the cornflower with a bit of milk, then whisk in the rest of the milk and eggs. Season with salt and pepper.
2) Line 8in x 8in baking tin with baking parchment. Pour in the egg mix, then lay the asparagus spears in the tin. Bake for 20 min until firm and golden. Can be eaten warm or cold.
I believe that British asparagus heralds a fresh new year of delicious fruit & vegetables. Gone is the season of roots & onions, in come the luscious greens, purples…and various other colours if our veg plot is anything to go by. Once asparagus is here I know I won’t have to wait long until the strawberries begin to appear. Asparagus, along with strawberries, are in the same list as purple sprouting broccoli and raspberries in that we try to only eat them when they are in season – 1) we appreciate it more and 2) I find it tastes better, especially when you can pick them from your garden or have a fantastic grower & supplier on your doorstep. With asparagus there is a significant difference in taste from freshly picked variants to others that have been hanging around for a few days. Freshly picked asparagus has a surprisingly sweet taste that soon diminishes once picked. Just in the way peas do.
According to Wikipedia:
Asparagus is low in calories, contains no cholesterol and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamine, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.
Who would have thought you could cram so much good stuff into a humble green (or sometimes white) vegetable?
Now, I will openly admit I’m not a huge fan of asparagus; I can take it or leave it. Hubs however, along with his parents, are obsessed with it. Father-in-Law is attempting to grow it and this year we are growing the curious sounding Asparagus Peas.
Over the last few weeks we’ve been waiting for asparagus to appear. After buying a ludicrously priced bunch of Litchfield asparagus a few weeks ago, which was frankly old and woody, we were glad to be tipped off that Scaddows Farm had some of their home-grown asparagus in stock. This is the second year we have bought asparagus from them and I can say it’s the best we’ve found. Scaddows is also great for the PYO part of the farm that opens in June and continues late into the season. Aside from the asparagus it’s berry-lover and preserver heaven!
Although the asparagus season is short we make up for it by eating it in as many ways possible:
- for dipping in eggs
- as an ingredient in a tart or frittata
- with a hollandaise sauce
- or Hubs’ favourite way – plain and simply fresh from the field.
So, how do you eat your asparagus?