Friday, May 29, 2009

Recipe: Asparagus, Potato & Feta Frittata

2 pounds asparagus
2 large baking potatoes, cooked, peeled and cut into 1/4 inch slices
3 shallots
1 clove garlic, minced
1 tablespoon minced fresh rosemary
2 green onions
1 tablespoon unsalted butter
10 large eggs
1/2 cup cream
1 1/2 cup of crumbled feta
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Servings: 10-12 as a brunch menu

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish.

Bring a medium pot of salted water to boil. Have a bowl of ice and cold water set aside.
Trim asparagus and place in boiling water for 1 minute to blanch. Drain. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook shallots in butter over moderately low heat, stirring occasionally, In a large bowl whisk together eggs, cream, parsley, rosemary, salt, and pepper.
Place potatoes evenly on bottom of baking dish.
Pour custard into baking dish. Place asparagus on top along with feta and green onions. Bake until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. Cut into 12 squares.

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