Description
A vibrant and creamy Asparagus Frittata recipe that combines tender blanched asparagus with a rich egg custard infused with ricotta, parmesan, fresh herbs, and Dijon mustard. This baked dish is perfect for brunch, lunch, or a light dinner, offering a deliciously satisfying and elegant way to enjoy spring asparagus.
Ingredients
Scale
Vegetables
- 1 pound Baby Asparagus – or thin asparagus; trimmed
Egg Mixture
- 8 large Eggs
- ¾ Cup Whole Milk Ricotta – DIVIDED (6 ounces total)
- 1/3 Cup Whole Milk
- ¼ Cup Parmesan – finely grated, plus more for garnish
- 2 TBS Chives – thinly sliced, plus more for garnish
- 1 TBS Fresh Dill – chopped, plus more for garnish
- 1 tsp Dijon Mustard
- Kosher Salt & Pepper – as needed
Optional Garnishes
- Prosciutto
- Smoked Salmon
- Arugula
- Roasted Cherry Tomatoes
- Fresh Herbs
Instructions
- Preheat the Oven and Prepare Pan: Arrange the oven rack to the center position and preheat the oven to 375°F (190°C). Grease a 9-inch or 8×10-inch baking pan thoroughly with non-stick cooking spray, then line it with a sheet of parchment paper cut to fit, leaving edges hanging over for easy removal.
- Blanch and Shock Asparagus: Bring a saucepan of water to a boil and season generously with salt. Add the asparagus and cook for 1-2 minutes until bright green and tender-crisp. Using a slotted spoon or tongs, transfer the asparagus immediately to an ice water bath to stop the cooking process. Drain, pat dry, and set aside.
- Prepare Egg Custard: In a large bowl, combine the eggs, 2 tablespoons of ricotta, whole milk, grated parmesan, chives, chopped dill, and Dijon mustard. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Whisk vigorously until all ingredients are thoroughly combined, then set aside.
- Assemble the Frittata: Arrange half of the blanched asparagus in a single row inside the prepared baking pan. Pour the egg mixture evenly over the asparagus. Lay the remaining asparagus spears on top in a single row. Dollop the remaining ricotta evenly on top and season lightly with salt and pepper.
- Bake Asparagus Frittata: Place the baking pan in the preheated oven and bake for 28-38 minutes or until the frittata is risen and just set with no jiggle in the center. Remove from oven and transfer to a wire rack. Let cool for 5 minutes. Carefully lift the frittata out of the pan using the parchment paper edges; if stuck, gently loosen edges with a butter knife. Transfer to a serving platter.
- To Serve: Cut the frittata into slices between the asparagus rows. Garnish with additional fresh herbs, grated parmesan, and optional toppings such as prosciutto or smoked salmon. Serve warm or at room temperature for best flavor.
Notes
- Use a sliding scale on the recipe card to easily adjust the number of servings and ingredient quantities.
- If you have any questions or need recipe clarification, leave a comment in the section provided, and help will be provided promptly.
- Nutritional information is an estimate based on 6 servings and may vary depending on ingredient brands and exact measurements used.
Nutrition
- Serving Size: 1 slice (1/6 recipe)
- Calories: 220
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 215 mg
