Spring! It’s…sort of here! And along with the return of regular footwear and bike gangs come the first signs of springtime vegetables — which, in Ontario, means maybe two additional things are more readily available: radishes and asparagus. And maybe some fieldhouse tomatoes. Slim pickings, I know, but it’ll do until fresher summer produce starts to appear.
I picked up my first bunch of spring asparagus last week. They were exactly the size I like them — slender and delicate; the thinner asparagus becomes sweet and crunchy after only a minute or so of quick blanching. Fresh asparagus is best showcased on its own — grilled with a little garlic oil until just starting to char, sprinkled with sea salt and drizzled with a bit of lemon juice. However, it’s also incredibly versatile when cut up for use in salads, pastas, quiches or anything that could use a green vegetable to spruce it up and add some brightness and crunch. And it cooks quickly and is a snap to prep: just rinse, trim the ends, chop into smaller pieces if desired and you’re good to go.
One of my favourite weeknight meals is a frittata, an Italian egg dish that’s like a baked omelette (and a close relative of the Spanish tortilla). I often make a version with chopped spinach, sweet potatoes, tomatoes and goat cheese. The one in the recipe below is a slightly more elegant combination that pairs the brightness of asparagus and tomatoes with smoky bacon and creamy brie cheese. However, you can throw in pretty much any combination of vegetables and cheese you have lying around, so it’s a great way to use up leftovers. Moreover, it’s great hot or cold, in a sandwich or on top of a salad, and it travels well as a nutritious light lunch the following day. I’d also recommend it as a make-ahead dish for brunches or potlucks. The bacon can easily be omitted here for a vegetarian version, and you can substitute egg whites for some or all of the yolks for a lower-fat version.
Frittata with Asparagus, Bacon and Brie
Olive oil
1 bunch asparagus, ends trimmed, cut into 1-inch pieces
1 cup diced thick-cut bacon, pancetta or Portuguese chorizo
1 small onion, diced
1 clove garlic, minced
Pinch red pepper flakes
1 tomato, diced
3/4 cup brie cheese, cut into 1 inch cubes
2 tbsp chopped flat-leaf parsley
6 eggs
1/4 cup water
1/2 tsp salt
fresh ground pepper
1. Preheat oven to 350F. Blanch asparagus in boiling water for 2 minutes, then immediately drain and rinse in ice cold water to stop cooking and maintain its bright green colour.
2. In a large 10” or 12” nonstick skillet that can go in the oven, cook bacon gently on medium heat until just cooked (not over crisped, but browned). Drain any excess fat, then add onions, garlic, and red pepper, cooking gently for a few minutes. Add tomatoes and cook a few more minutes, then remove from heat.
3. In a large mixing bowl, beat together eggs with water, salt and a few turns of the pepper mill until slightly frothy. Add the bacon-vegetable mixture, then mix in the asparagus, parsley and brie.
4. Wipe out skillet and return to medium heat, adding a tbsp of olive oil. Once heated, add egg mixture and allow to cook on bottom, drawing egg in from sides once to allow egg mixture to run to the bottom.
5. Transfer frittata to the oven for 15-18 minutes, until cooked through and set. Once removed, loosen edges gently with a spatula, then carefully invert upside down onto a cutting board or large plate. To serve, cut into wedges and serve with crusty baguette and salad.
Sara Chan is a Toronto-based entertainment lawyer, food enthusiast, unprofessional home chef and even less professional food photographer. Her favourite food group is pork. Sara’s column appears every other Tuesday here on lawandstyle.ca.
Photo courtesy of GearedBull via Wikimedia Commons