Chef Gianluca Deiana Abis: Frittata con asparagi/ asparagus frittata
Prep. time: 10 minutes
Cook Time: 10 minutes
Difficulty: 1 out of 5
6 large eggs
1 bunch of wild Sardinian asparagus, trimmed
1 small onions, finely sliced
salt and pepper qb
1/4 cup Olive oil
Sauté the onion in the olive oil. Cut off the bottom quarter of the asparagus stalks. Add the asparagus pieces to the onions. Stir and sauté the asparagus for a few minutes so they absorb the flavors of the onion. Now add enough water to almost cover the asparagus. Raise the heat and let the asparagus come to a lively simmer, until all the water has evaporated and the asparagus is just slightly underdone. While the asparagus is simmering, beat the eggs in a mixing bowl with salt and pepper to taste. When the asparagus is done, add the beaten eggs to the skillet, folding them together with the asparagus with a spatula. Now comes the tricky part: you need to flip the frittata over. I do this by using two plates. You slip the frittata out, cooked side down, onto a plate. Then top that plate with another, and flip the two plates over, so that the frittata is now upside down, with the runny, uncooked side facing up. Add a little more olive oil into the empty skillet, then slide the frittata back into the skillet. You will now want to let the runny side cook. This will take a lot less time than before, as you eggs should have already almost completely set, 2-3 minutes more. When the frittata is done, slide it out onto a plate again. Let it cool for a few minutes and serve, cut into wedges.
A frittata can be eaten warm or at room temperature. Leftover frittata is perfectly delicious, and can be used to fill a sandwich—in the old days, this was a favorite lunch of Italian workmen.