There’s a fritatta for every season – they say. And I’ll say that spring is the perfect season for a purple asparagus fritatta. Fritatta is a staple Italian egg based dish, usually served for breakfast or even for dinner. I love it because it’s easy to make, it can be served hot or cold and it is very versatile. In spring season, you can use seasonal vegetables and herbs such as green peas, asparagus and dill. In the summer, heirloom tomatoes would make for a fabulous looking fritatta. Autumn is for broccoli spears, spinach, or blue cheese and even butternut squash. In the winter go for goats cheese, leeks or even Brussels sprouts. These are just some ideas, but the variations are really unlimited and you should experiment with your favourite seasonal, local ingredients.
A basic recipe for purple asparagus fritatta is below. Serve it for breakfast, brunch or dinner; hot or cold, accompanied by green leaf salad or pea shoots seasoned with extra virgin olive oil, a few drops of lemon juice and Maldon sea salt flakes.
Purple Asparagus Fritatta
- 1/2 small shallot finely chopped
- 3 spears purple asparagus spears chopped, tips halved
- 6 cherry tomatoes halved
- 50 g feta cheese crumbled
- 4 eggs beaten
- fresh dill
- olive oil
- black pepper
- Preheat the oven at 180C.
- Heat some olive oil in a cast iron pan and add the finely chopped shallot, cherry tomatoes and chopped asparagus spears.
- Season with salt and pepper and cook on low heat until shallots, tomatoes and asparagus have are softened.
- Take the pan off the heat.
- Add the beaten eggs and top with crumbled feta, some fresh dill and the halved asparagus tips.
- Cook in the preheated oven for 20 minutes.
- Serve hot or cold.
Wild garlic is also in season during the months of April and May, so if you’re lucky enough to find it, try this fabulous wild garlic soup recipe.
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