Asparagus, herbs and eggs go together beautifully. Herbs are tender and prolific when asparagus starts popping up and I use them liberally here. Mix and match to your taste. You can of course vary the ratio of eggs to asparagus and herbs based on what you have on hand. It’s a very flexible template.
I love making frittatas for potluck and picnics because they’re best at room temperature, their easy to serve as finger food when cut into squares and are quick to make and hold up well. And they’re a great last minute dish, using whatever random herbs and veg you happen to have on hand.
Serves many as an appetizer or 6 as a light entree or 8 as a side
1 tablespoon olive oil
1 bunch asparagus (about 1 lb but a bit more or less if just fine), tough ends discarded and spears sliced thinly on the diagonal (it’s important to slice them pretty thinly as the frittata will be hard to neatly cut if the pieces are large)
1/4 cup water
1 – 1 1/2 cups fresh cilantro, parsley chervil, chives, dill and/or tarragon, finely chopped (mix and match as you’d like, see headnote)
1 stalk green garlic, minced (optional)
8 eggs (more ore less–see headnote)
Salt and freshly ground black pepper
Set your oven to broil.
Heat the oil in a heavy sauté pan or well-seasoned cast iron pan or non-stick (if it’s heatproof and can go in the oven). Add the asparagus and a few generous pinches of salt and over medium-high heat, cook for a minute or two, then add the water and cook for another 2 minutes.
Meanwhile lightly whisk the eggs until they’re just broken up—no need to get them frothy or really well mixed. Whisk in 1/2 teaspoon salt and several grinds of pepper and the herbs. Pour eggs over the vegetables and tilt the pan to evenly distribute the eggs. Cover and cook on medium-low heat for about 7-8 minutes. When the eggs have set around the edge take the pan off the heat and set under the broiler until the eggs are cooked and slightly puffed and golden, just a minute or two. Watch closely as you don’t really want any browning. Alternatively you can finish cooking it on the stove top, covered, on low heat until set.
Remove the pan from the oven or burner and let sit, uncovered, for at least 5 minutes before cutting and serving. It will release from the pan much more easily that way and is more flavorful when not piping hot.