Frittata with asparagus and becan

Ciao!

I know it’s been a while since we spoke. I had very busy months in which I did many things I will tell you about shortly. But I’m back, and now I won’t disappear again.

Let’s start with a straightforward recipe I love, the asparagus and bacon frittata.

I love asparagus in all sauces. Even steamed with a bit of salt, this frittata won me over, and even I, a disaster in the kitchen, can do it quite easily.

Ingredients for 4 persons

• 800 gr of asparagus (I used the green ones to give some colour, but the white ones are fine too)
• A slice of bacon of about 100 gr
• 8 whole eggs
• 4 tablespoons of grated Parmesan cheese
• extra virgin olive oil
• salt
• pepper

Preparation

Clean the asparagus well, peel them and cut the end part of the stem, which is the hardest. Steam them or cook them in the asparagus pot. Once cooked, it will take about 10 minutes; let them rest on a plate. Once they are cold, cut them into pieces of about 3 cm.Clean the asparagus well, peel them and cut the end part of the stem, which is the hardest. Steam them or cook them in the asparagus pot. Once cooked, it will take about 10 minutes; let them rest on a plate. Once they are cold, cut them into pieces of about 3 cm.

Cut the bacon into strips or cubes (as you like best).

Now the magic begins, break the 8 eggs into a bowl, add salt and pepper to taste, add the grated Parmesan cheese, the cut bacon and finally, the asparagus.

Heat the olive oil in a pan, pour your omelette, and cook over low heat for a few minutes. The pan must be closed by a lid. After a few minutes, use the same top to turn the frittata and let it cook for a few more minutes.

Once you reach the doneness you want, I like it well done, but some love it a little drooly, slide it on a plate and bring it to the table!
It’s also excellent cold the next day, and if you’re thinking of a picnic, try it in a sandwich.

And now you may be wondering, what do I drink with this frittata? I recommend Francesco Rotolo’s Friulano or a Pinot Grigio, like the one from Colmello di Grotta, but also a Sauvignon. Here I suggest the organic one from Sara & Sara.

Let me know if you liked and enjoyed the wine combinations I suggested!

Alla prossima

ciao

Monica