Wednesday’s dinner: Asparagus and ham frittata

IMG_2358We ate a lot of asparagus last week. The selection at Wegmans has been quite nice for being so early in the season. The stalks are thick, meaty and bright green, which seems odd for April. Usually, I don’t expect asparagus season to perk up until well into spring, but apparently the crop out of California has been quite good thus far:

San Joaquin County farmers report the asparagus beds in and around the Delta are producing a high-quality crop of early season asparagus.

So, woo hoo!

Though it does make one’s pee smell funny, asparagus is an extremely versatile nutrient-rich vegetable. It’s an easy way to get a ton of vitamins, fiber and potassium directly from the plate rather than a supplement.

IMG_2359Digressing, the final serving of asparagus came from a saute pan mixed with eggs. I like a good omelet or frittata from time to time. Since we fired one up a week or two ago, I thought it was high time to try it again with some asparagus, which seems like a nice pairing with the creaminess of eggs and the salty flavor of ham.

IMG_2346WHAT WORKED: Fontina. The soft Italian cheese blended nicely, binding the omelet rather than dominating the flavor or aesthetic of the dish.

WHAT DIDN’T: My pan. The eggs stuck a little bit, but I was not particularly surprised about that.

WHAT DID THE WIFE SAY: “This is really good. Will there be any leftover for lunch tomorrow?” No. No there wasn’t.


IMG_2347Asparagus and ham frittata
By Jared Paventi

  • olive oil
  • 1 bunch of asparagus, ends trimmed, and sliced into 1-inch pieces
  • salt and pepper
  • 8 oz. cooked ham, cubed
  • 1 1/2 cups fontina cheese, shredded
  • 5 eggs
  • 1/4 cup milk
  • 1/2 bunch of chives, chopped (optional)

Heat olive oil in a 10-inch pan over medium-high heat. When it shimmers, add the asparagus and season with salt and pepper. Cook until tender-crisp. Add the ham to the pan and brown slightly.

IMG_2348In the meantime, whisk together the eggs and milk in a large mixing bowl. Add the eggs to the pan when the ham begins to brown. Use a spatula to separate the eggs from the pan’s edge and let the standing liquid run underneath. Reduce the heat to medium, top with the chives, and use the spatula to insure that the eggs are cooked evenly. A little browning on the bottom is okay. Serve hot.IMG_2349


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