I love using fresh herbs in my egg dishes. Eggs have a relatively mild flavor and frittatas are a great backdrop for fresh herbs. Asparagus is prolific in the spring, as little shoots pop up daily. Ask any asparagus grower, when the asparagus is growing you need to get out there every day to catch those shoots before they blossom into a little asparagus tree!
Tips for working with Herbs:
- Add dried leaf herbs at the beginning of cooking (especially soups and sauces) by measuring, pouring out into the palm of your hand and ‘grinding’ between your palm and the heel of the opposite hand and let the dust fall into the soup/sauce. Dried herbs are best in long simmering dishes that lend themselves to deeper, more complex flavors.
- Add fresh leaf herbs at the end of cooking or after cooking to prevent them from burning and to let their more subtle flavors shine.
- For dried herbs that tend to ‘jump’ when you chop them (rosemary and garlic come to mind): place a few drops of olive oil on your herb pile before you start chopping. Not only will the oil keep the small chunks from flying off the cutting board, but the oil helps further bring out the flavor. It also helps keep garlic from sticking like glue to your knife and/or cutting board.
Preheat oven to 350.
You will need an oven-safe skillet for this recipe
6-8 eggs
½ c. Your choice of milk
2 c. Asparagus, trimmed and cut into 2” pcs.
½ small onion or 2 small shallots
2-3 Tbsp. Olive oil
2 cloves fresh minced garlic
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
salt
black pepper
Parmesan Cheese (optional)
While the oven is preheating, heat your skillet over medium-low. Prep vegetables. Beat eggs and milk with a little salt and pepper until frothy. I like using my immersion blender or even a regular blender to get lots of froth.
When the skillet is heated, add 1T. Oil to the pan and heat it to shimmering.
Add onion and sauté on low slowly. Add. A few shakes of salt and pepper. Add oil 1t. At a time to keep everything coated.
Once the onions are translucent and the edges are starting to brown, turn up the heat just a little and add the asparagus along with any oil needed to coat everything.
Sauté until asparagus starts to get bright green. Add minced garlic and mix thoroughly to coat the asparagus with garlic - be careful not to let the garlic burn! Turn off the burner and make sure all the veggies are evenly spread over the bottom of the pan.
Give the eggs one more whir to get frothy. Add chopped parsley, chives, rosemary and thyme and very gently mix in (a pulse on the blender will do). Pour egg mixture gently over the asparagus. Add Parmesan if desired.
Bake for about 10-12 minutes, just until top is sealed and just cooked. If needed, you can cook for 15 minutes, or cook 12 minutes and then put under the broiler for 2 minutes to seal/finish the top.
Let cool for a minute and then cut into wedges. You may serve with a sprinkle of fresh chopped herbs and/or Parmesan.
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