Asparagus Frittata

From Jessica Prentice, chef demonstration, “I make frittatas all the time, using whatever produce I find in season at the Farmers’ Market.”

1 sm. bunch asparagus (about 3/4 lb.)
1 lg. leek (or about 1/2 cup scallions)
2 TBS. butter
1 TBS. water
4 farm fresh eggs
1/3 cup cream (or whole milk)
1/4 cup grated cheese (e.g. jack, crumbled feta, chevre)
1/4-1/2 tsp. sea salt, freshly ground pepper, ground nutmeg to taste

Preheat oven to 300 degrees. Break off tough ends of asparagus. Cut into 1” pieces on the diagonal. Slice the white sections of the leeks. Put in a bowl of cold water and mix to rinse the soil out. If using scallions, use both white and green parts. Melt butter in an oven-safe skillet (cast iron or stainless steel). When it’s hot, lift the leeks out of the water, shaking off excess water. Put in the pan and sauté over medium heat until just soft. Add the asparagus pieces to the pan with 1 TBS. water. Cover the pan and allow asparagus to steam 1-3 minutes, until just tender.

Meanwhile, mix together the eggs, cream and seasoning. Pour the egg mixture over the asparagus and leeks. Then add the cheese, pressing gently into the eggs. Let cook on the stovetop over low heat a few minutes and the transfer to the oven to bake until the eggs are set (about 5 minutes). If no oven is available, put a tight-fitting lid on the pan and allow to cook over ow heat for 7-10 minutes or until cooked through.

Remove from heat, allow to cool a minute or two and slice it for serving. Serve with salad, a hearty bread and a few cooked new potatoes.