Spring is finally here, and that means Delaware asparagus!!
This asparagus comes from my favorite all natural farmer in North Wilmington. Their family farm is now 10 acres surrounded by suburbia in North Wilmington. I mean it, they are surrounded on 3 sides by a neighborhood and across the street from the high school. I have to say, when you are there, it seems much bigger, and they produce so much! So, the only benefit of days that I need to drive to Philly is that I get to stop at Highland Orchards on my way home.
During this visit they also had some beautiful leeks, so I have adapted Mary Ann Esposito’s (of Ciao Italia) recipe for Asparagus Frittata to utilize leeks instead of red onions. I also am using a local wine I picked up when I was in Virginia Beach last week, Chateau Morisette’s Sweet Mountain Laurel. It is a sweet, flavorful wine, which imparted a nice flavor to the vegetables. I was a little nervous about the combination of sweet leeks and sweet wine, but they worked quite well together.
Asparagus – Leek Frittata
Slightly adapted from Mary Ann Esposito
1 lb asparagus, top half cut in 1/2” pieces (from Highland Orchards)
2 Tbsp, 1 tsp olive oil, divided
1 leek, diced (from Highland Orchards)
1/2 cup white wine
5 large eggs (locally raised)
Pinch of salt
1/3 cup grated Parmigiano Reggiano cheese
Heat a large non-stick frying pan over medium heat and put in 2 Tbsp of the olive oil, leek, and asparagus; mix well and allow to cook for 2 to 3 minutes.
Add the wine and cook an additional 3 minutes. Remove the pan from the heat and put the vegetables into a bowl to cool slightly.
Wipe the frying plan with a paper towel and add about 1 tsp of olive oil. Heat the pan over medium heat. When the pan is heating, crack the eggs into a bowl, add the salt and cheese and mix well.
Stir in the asparagus mixture.
Pour the mixture into the frying pan and shake gently to evenly distribute the asparagus over the bottom of the frittata. Cover the pan and let the frittata cook for 5 minutes. Check to see if the liquid is set and the frittata moves in the pan easily.
Flip the frittata onto a plate that is bigger than the frying pan. Return the frittata to the pan. Cover and cook another 5 minutes.
Slide the frittata onto a serving platter, cut into wedges and serve immediately.
Serves 4 – 6