Spring, the time of year when you look at the asparagus in the morning and it is only 2″ tall and by late afternoon it is 2 feet tall. Tonight’s dinner was asparagus frittata with a garnish of zesty microgreens.
Preheat oven to 350’F
Saute in an oven safe skillet:
3 Tb butter, 1 Tb olive oil, six thinly sliced asparagus stalks (or four really tall ones), and 1/4 of a large onion (also thinly sliced).
Whisk together eight eggs, 1/2 cup whole milk, and a pinch of salt and pepper.
Pour egg mixture into skillet, let cook for about 5 minutes.
Transfer skillet to oven, let bake 10-15 min until eggs are set and a bit golden.
Garnish with grated Parmesan cheese and zesty microgreens, if you desire.
Eat warm or enjoy cold the next day.
