Asparagus Frittata
Ingredients
- Ingredients
- Asparagus (750 grams of white and green)
- 1 Tbsp sugar
- 1 Tbsp lemon juice
- 600 grams cooked potatoes
- Bell pepper (1 red and 1 yellow)
- 1 onion
- 2 Tbsps clarified butter
- 6 eggs
- 200 grams Whipped cream
- 150 milliliters milk
- ½ bunch Chervil
- salt
- peppers
Preparation steps
Peel the white asparagus and cut off the woody ends. Rinse the green asparagus and cut the end about 1 cm (approximately 1/3). Cut the asparagus into 5 cm (approximately 2 inches) long pieces. Cook the asparagus in salted boiling water. Cook the white asparagus for 7 minutes until al dente. Cook the green asparagus for about 4 minutes. Drain the asparagus.
Peel the cooked potato and cut into 1/2 cm (approximately 1/4 inch) thick slices. Cut the peppers in half, remove the core and cut into diamonds shape. Peel the onion and finely dice. Heat the clarified butter in two pans. Saute the peppers, asparagus, and potatoes in equal parts in each pan. Saute over low heat for about 8 minutes. Season with salt and pepper.
Mix the eggs with the milk and cream. Whisk in the eggs and season with salt and pepper. Pour the eggs and milk over the vegetable mixture and let thicken over low heat for about 10 minutes. Pluck the chervil leaves from the stems and sprinkle over the frittata. Let the finished frittata cool and then cut into pie slices.
