Soft-baked asparagus frittata
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- butter
- 10 spears asparagus, trimmed
- 6 spring onions, chopped
- 4 eggs, beaten
- 125g ricotta
- 50g parmesan, grated
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Butter 2 small individual baking dishes well.
- STEP 2
Boil or steam the asparagus until tender, then drain on kitchen paper. Cook the spring onions in a knob of butter until soft.
- STEP 3
Beat the eggs, ricotta and parmesan and season. Stir in the onions and butter and pour into the buttered dishes. Lay the asparagus on top. Bake for 20-25 minutes until puffed and cooked through. Sit for a minute before serving.
