Asparagus and Asiago Frittata
1 small bunch of thin asparagus (about 3/4 pound), washed, trimmed, and cut into 1-inch pieces
1 tablespoon butter
1 tablespoon olive oil
1-1/2 tablespoons heavy whipping cream
1 tablespoon fresh thyme, chopped and divided
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces Asiago cheese, sliced thin
4-5 cherry tomatoes sliced in half, and 6, 4-inch asparagus spears for garnish
In a large bowl, combine the eggs, whipping cream, salt, pepper, and half the fresh thyme. Beat with a whisk until the eggs and cream are incorporated.
In an ovenproof sauté pan over medium heat, add the butter and olive oil. When the mixture is hot, add the asparagus pieces and cook for 3-4 minutes, stirring. Add the garlic and cook for about a minute. Spread the asparagus so it is evenly distributed across the bottom of the pan.
Add the egg mixture to the pan and allow the eggs to cook without mixing them. Use a rubber spatula to run around the edges of the frittata as it cooks so the edges don’t stick and burn. After 1-2 minutes, add the cheese evenly to the egg mixture.
When the outer edges of the frittata have set but the center is still slightly runny, arrange the cherry tomatoes and asparagus spears on the top of the frittata, sprinkle the remaining thyme over the top, then remove the pan from the heat and place it in an oven set to broil.
The broiler will allow the top portion of the egg mixture to set and cook thoroughly. Keep a close watch so the frittata doesn’t burn.
After a few minutes, when the eggs have set completely and begin to turn golden, carefully remove the pan from the oven.
Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate.
Slice and serve warm or at room temperature.