Asparagus: Fresh Talk
When asparagus prices start to drop at the grocery store, I know spring can’t be too far behind. All winter I’ve gazed longingly at my asparagus recipes, and then at the delectable dark green stems with the layered tight tips. But I cringed at the $3.99/lb price tag. Occasionally I’ll pay the high price for a bunch, but it’s never as tasty or budget-friendly as the ultra-tender and inexpensive spring crop—which, thankfully, is right around the corner!
I’m getting ready by digging out my favorite recipe that calls for the vitamin- and mineral-rich veggie: Asparagus Zucchini Frittata. Easy, fresh, and flavorful, this frittata is pumped up with fiber- and protein-packed asparagus, laced with two kinds of cheese, and makes an excellent light lunch or supper.
Start the recipe by prepping the star vegetable. Asparagus have a naturally woody end, which should be snapped off and discarded. (It’s actually kind of fun!) Look for asparagus stalks that are straight and neither too fat nor too skinny, with tightly closed tips. After trimming the asparagus, cut the stalks into 1-inch-long pieces.
Add the asparagus with other in-season veggies (such as yellow pepper, zucchini, and onion) to a large saucepan with 1 inch of boiling water in it. Cover the pan and boil the vegetables until crisp-tender, about 5 minutes. Drain and return to the pan.
Stir in roasted red peppers and spread the mixture into a baking dish. Sprinkle the top with mozzarella cheese, then pour in whisked eggs, milk, flour, salt, pepper, and fresh dill. Bake for 35 minutes at 350 degrees, or until the top is slightly puffed and the mixture is set, then sprinkle a blend of mozzarella and parmesan cheese over the top for a indulgent and impressive finish.
This Asparagus Zucchini Frittata is hard to resist, and luckily you don’t have to. Each serving weighs in at a healthy 84 calories and 2 grams of fat, with 10 grams of protein. Leftovers, if you have any, can be enjoyed hot or cold!
Celebrate spring with these asparagus recipes: