It’s been 3 years since we first planted our perennial asparagus patch. This spring we have been graciously rewarded for our patience. The tender little spears have been poking through the warming soil for the past two weeks. We have been preparing them in our favorite recipes – that is, if they make it to the door without first being eaten – Yummy!
Roasted Asparagus with Goat Cheese Frittata
1 cup chopped asparagus
6 eggs beaten
3 oz. goat or sheep cheese (grated)
1/2 teaspoon fresh ground pepper
pinch sea salt
1 teaspoon butter
1 tablespoon chopped fresh mint
1 lemon wedge
Set oven to broil setting. In a medium size bowl, blend together eggs, grated cheese, pepper, and salt. Heat a medium size oven safe pan over medium high heat. Add and melt butter. Add chopped asparagus to melted butter and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Place pan in oven and broil for 7 to 9 minutes or until the egg mixture is lightly brown and begins to set up on top. Remove from oven, sprinkle with chopped fresh mint and squirt of lemon. Remove from pan and cut into 6 pieces. Serve immediately .