Name: Frittata di Primavera con Asparagi, Aglio Verde, ed Erbe (Springtime Omelet with Asparagus, Green Garlic, and Herbs)
Yield: Serves 6
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; 5 tablespoons extra-virgin olive oil; ½ cup chopped green garlic; 6 or 7 eggs; ½ cup chopped mixed fresh fragrant herbs (see recipe introduction); 1½ pounds pencil-thin asparagus spears, tough ends removed, blanched for 3 minutes, drained, and cut into 1-inch pieces

Preparation info

Serves
6

Difficulty
Easy

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

Italian cooks, always in thrall with the rhythms of nature, celebrate springtime by putting wild asparagus and green garlic on the menu every day they are in season. The pencil-thin, slightly bitter asparagus can be simply cooked and served alone or incorporated into an omelet. For his frittata recipe, Salvatore Denaro of the Enoiteca Il Bacco Felice in Foligno, in the region of Umbria, recommends using erbe del bosco, or gathered wild herbs from the fo

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Ingredients

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