Roasted Asparagus Frittata Recipes

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ASPARAGUS FRITTATA



Asparagus Frittata image

Provided by Trisha Yearwood

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons unsalted butter
1 small onion, finely chopped
1 bunch thin asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
4 large eggs
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Steps:

  • Preheat the broiler. Melt the butter in a 9-inch cast-iron frying pan. Add the onions and saute until they are softened, about 5 minutes. Add the asparagus and cook until just softened, 2 minutes.
  • Whisk together the eggs, cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until smooth. Fold in the feta. Pour the egg mixture over the asparagus mixture and cook until almost set, 2 to 4 minutes. Transfer the skillet to the broiler and cook until golden brown on top, 8 to 10 minutes. Serve warm or at room temperature.

ROASTED ASPARAGUS FRITTATA



Roasted Asparagus Frittata image

Asparagus begs to be roasted; this recipe was developed after roasting a couple pounds and using them in a bunch of different dishes over a few days. This was the favorite, and frankly, the uber-favorite was this in a sandwich. More spring recipes.

Provided by Mark Bittman

Categories     for two, quick, roasts, vegetables, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 6

8 to 12 medium to fat asparagus spears, trimmed
Olive oil
Salt and black pepper
4 eggs
1/4 to 1/2 cup chervil, roughly chopped, or parsley
1/2 cup finely grated Parmesan, optional

Steps:

  • Heat oven to 450 degrees. Spread asparagus on a baking sheet and toss with olive oil, salt and pepper. Roast, shaking the pan occasionally, until the asparagus is lightly charred and tender, about 12 minutes. (You can let the asparagus sit at room temperature for hours, or refrigerate overnight.)
  • Beat the eggs with salt, pepper, half the chervil (and half the cheese, if you like). Cut the asparagus into 2-inch lengths and arrange in a single layer in a 10-inch nonstick skillet. Drizzle with more olive oil and set over medium heat.
  • Pour the egg mixture over the asparagus. Use a spatula if necessary to make a round frittata. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.
  • When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan. Let cook for just a few seconds, then flip out onto a plate. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.
  • Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 10 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams

EASY ASPARAGUS FRITTATA



Easy Asparagus Frittata image

I love making a frittata whenever I want a quick meal. I always have eggs in the fridge and you can use a variety of vegetables. I like asparagus the best, though. This is also a KETO-friendly recipe.

Provided by Marianne

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons butter
½ pound asparagus, trimmed, cut into 1-inch pieces
8 eggs
½ cup grated Parmesan cheese, or more to taste
7 tablespoons milk
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.
  • Beat eggs in a bowl until frothy. Stir in Parmesan cheese and milk; season with salt and pepper. Pour egg mixture over asparagus and cook until eggs are set, 10 to 15 minutes.
  • Invert frittata onto a plate and garnish with parsley.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 4.6 g, Cholesterol 343.7 mg, Fat 17.6 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 6.6 g, Sodium 341.9 mg, Sugar 3.1 g

ROASTED ASPARAGUS AND LEEK FRITTATA



Roasted Asparagus and Leek Frittata image

Provided by Ron Silver

Categories     Egg     Breakfast     Brunch     Bake     Mother's Day     Asparagus     Leek     Spring     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 9

1 bunch asparagus, trimmed of tough bottom stems
1/4 cup olive oil
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon sliced garlic
2 leeks (white and pale green parts), trimmed, halved, and washed very well
1 red onion, cut into 1/2-inch dice
6 extra-large eggs
1/4 cup heavy cream

Steps:

  • 1. Preheat the oven to 450°F.
  • 2. Toss the asparagus with 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper in a large mixing bowl. Stir in the garlic. Spread out the asparagus on a baking sheet.
  • 3. In the same mixing bowl, toss the leeks with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Spread out the leeks on a separate baking sheet.
  • 4. Put both baking sheets in the oven and roast the asparagus and leeks for 5 minutes. Remove the vegetables from the oven, turn once, and return to the oven for another 5 minutes, or until nicely browned. Remove from the oven and let cool for 5 minutes on the baking sheets.
  • 5. Reduce the oven temperature to 350°F.
  • 6. Chop the asparagus and leeks into 1-inch pieces.
  • 7. Heat the remaining 1 tablespoon olive oil in a 10-inch ovenproof nonstick skillet over medium heat. Add the asparagus, leeks, and red onion and cook for 2 minutes.
  • 8. Using a whisk or a fork, beat the eggs and cream with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a bowl until frothy. Pour the egg mixture over the asparagus and leeks.
  • 9. Bake the frittata for 10 to 12 minutes, or until it is nicely set but not overly firm. Allow the frittata to stand for 5 minutes. Cut into wedges and serve.

ROASTED ASPARAGUS



Roasted Asparagus image

For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 4

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

ASPARAGUS AND HERB FRITTATA



Asparagus and Herb Frittata image

This also makes a beautiful appetizer, cut into diamonds.

Provided by Martha Rose Shulman

Time 30m

Yield one 10-inch frittata, serving 4 to 6

Number Of Ingredients 8

3/4 pound asparagus, trimmed
8 extra-large eggs
2 tablespoons plus 2 teaspoons low-fat milk
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup finely chopped fresh herbs (as above)
1/4 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil

Steps:

  • Steam the asparagus until tender, about 5 minutes. Refresh with cold water, drain and pat dry. Cut into 1/2-inch slices and set aside.
  • Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.
  • Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
  • If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they'll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS-MUSHROOM FRITTATA



Asparagus-Mushroom Frittata image

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. -Cindy Esposito, Bloomfield, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 10

8 large eggs
1/2 cup whole-milk ricotta cheese
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 package (8 ounces) frozen asparagus spears, thawed
1 large onion, halved and thinly sliced
1/2 cup finely chopped sweet red or green pepper
1/4 cup sliced baby portobello mushrooms

Steps:

  • Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

OVEN-ROASTED ASPARAGUS



Oven-Roasted Asparagus image

Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.

Provided by swedishmilk

Categories     Side Dish     Vegetables     Asparagus     Baked

Yield 4

Number Of Ingredients 7

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
1 ½ tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
½ teaspoon ground black pepper
1 tablespoon lemon juice

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  • Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g

ROASTED VEGETABLE FRITTATA



Roasted Vegetable Frittata image

The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 pound fresh asparagus, trimmed and cut into 2-inch pieces.
2 small red potatoes, halved and thinly sliced
1-1/2 cups sliced sweet onion (1/2 inch thick)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 large eggs
1/2 cup 2% milk
1 cup finely chopped fully cooked ham
3 garlic cloves, minced
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil

Steps:

  • Preheat oven to 450°. In a large bowl, combine asparagus, potatoes and onion. Mix 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle over vegetables. Toss to coat. Transfer to an ungreased baking sheet. Roast 15-20 minutes or until vegetables are golden and tender, stirring halfway., Meanwhile, whisk eggs, milk and remaining salt and pepper until blended., Reduce oven setting to 350°. In a large ovenproof skillet, heat remaining oil over medium-high heat. Add ham; cook and stir 2-3 minutes or until lightly browned. Reduce heat to medium. Add roasted vegetables and garlic; cook 1 minute longer. Pour in egg mixture; sprinkle with cheeses and basil., Bake, uncovered, 15-18 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 665mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

ASPARAGUS, PEA & FETA FRITTATA WITH ROAST TOMATOES



Asparagus, pea & feta frittata with roast tomatoes image

Turn omelette into a substantial evening meal by baking it, Italian-style. Pack it full of greens and serve with crisp green salad

Provided by Good Food team

Categories     Main course

Time 27m

Number Of Ingredients 9

1 tbsp olive oil
½ bunch asparagus spears (save the rest for Rosti fish cakes, see 'goes well with'), trimmed and cut into 5cm pieces
100g frozen petits pois or peas
50g feta cheese
1 tbsp freshly chopped mint
3 large eggs , beaten
1 tbsp balsamic vinegar glaze or balsamic vinegar
leftover roast cherry tomatoes (from Bacon, tomato & broccoli pasta, see 'goes well with')
crisp green salad , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.
  • Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.
  • Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.

Nutrition Facts : Calories 309 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium

CALIFORNIA ASPARAGUS FRITTATA WITH RED BELL PEPPER AND FETA



California Asparagus Frittata With Red Bell Pepper and Feta image

Courtesy California Asparagus Commission. I haven't tried this as yet but it sounded fantastic and refreshing!

Provided by Manami

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb fresh asparagus, trimmed
salt, to taste
2 tablespoons fresh Italian parsley, chopped
2 tablespoons water
1/4 teaspoon fresh ground black pepper
10 eggs, beaten
1/4 lb feta cheese, crumbled
1/2 red bell pepper, julienned
2 tablespoons olive oil
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine, cut in bits, at room temperature
1/2 cup onion, chopped
6 lemon wedges, for garnish
6 sprigs Italian parsley or 6 sprigs chives, for garnish

Steps:

  • Preheat the oven to 350ºF.
  • To blanch asparagus, in a large frying pan, bring approximately 3 inch of water to a boil.
  • Stir in 1 Tbs. salt.
  • Add asparagus; arrange in one layer.
  • Cook at a medium boil until slightly underdone, about 3 minutes, depending on thickness.
  • Drain on paper towel; cool. (Recipe can be made ahead to this point. Refrigerate cooled asparagus until ready to continue.).
  • To prepare egg mixture, whisk parsley, water, 1/4 teaspoons salt, and pepper into egg; stir in cheese; reserve.
  • To cook frittata, reserving one whole per serving, cut remaining asparagus at an angle into 1 inch pieces; reserve.
  • In a heavy (or non-stick) oven-proof, 12 inch frying pan (with a cover) sauté bell pepper in olive oil until barely tender-crisp, about 5 minutes.
  • Stir butter into pan.
  • Stir in onion and reserved asparagus pieces; sauté for 1 minute.
  • Pour egg mixture into pan, quickly stirring gently without scraping the bottom of the pan to distribute vegetables.
  • Bake on the middle rack of oven, covered, for 10 minutes.
  • Remove cover; bake until edges are browned, eggs are set, and center is just form to the touch, about 10 minutes.
  • Let frittata rest 5 minutes.
  • Loosen the sides and bottom of frittata with a narrow, flexible spatula, then carefully cover pan (which will still be hot) with a large, warmed serving platter.
  • Protecting your hands with potholders, flip frying pan over onto platter.
  • Alternatively, serve frittata in the pan,
  • Cut frittata into wedges; garnish each with the reserved asparagus spears, lemon wedges (to squeeze into frittata), and sprigs of parsley or chives.

Nutrition Facts : Calories 256.5, Fat 18.9, SaturatedFat 7.3, Cholesterol 374.5, Sodium 332.5, Carbohydrate 8, Fiber 2.7, Sugar 3.9, Protein 15.3

ASPARAGUS & NEW POTATO FRITTATA



Asparagus & new potato frittata image

A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 22m

Number Of Ingredients 7

200g new potatoes, quartered
100g asparagus tips
1 tbsp olive oil
1 onion, finely chopped
6 eggs, beaten
40g cheddar, grated
rocket or mixed leaves, to serve

Steps:

  • Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
  • Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
  • Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

Nutrition Facts : Calories 310 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium

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Drizzle it with olive oil, and sprinkle it generously with salt and pepper. Toss to coat, and arrange the asparagus in a single layer. Finally, bake! Pop the baking sheet into a 425° preheated oven, and bake for 12 minutes, or until the spears are lightly crisp and tender. Squeeze the roasted asparagus with fresh lemon juice, and serve.
From loveandlemons.com


PERFECT ROASTED ASPARAGUS - MINIMALIST BAKER RECIPES
2021-03-28 The amount of time it takes to roast the asparagus will depend on the thickness of the stalks and the temperature it’s cooked at. For perfect roasted asparagus, we recommend cooking at 450 F (232 C) for one of the following lengths of time: Small stalks: 6 minutes. Medium stalks: 8 minutes. Large stalks: 10 minutes.
From minimalistbaker.com


ROASTED ASPARAGUS FRITTATA RECIPE | EAT YOUR BOOKS
Roasted asparagus frittata from Gluten-Free Girl by Shauna James Ahern and Daniel Ahern. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) asparagus; ...
From eatyourbooks.com


THE 10 BEST ASPARAGUS RECIPES | FOOD | THE GUARDIAN
2013-05-25 Wash and drain the asparagus thoroughly. Simmer for 5 minutes in boiling water and drain. Pat dry with kitchen paper and arrange in a large, greased ovenproof dish. 2 In a small bowl, mix together ...
From theguardian.com


BAKED ASPARAGUS FRITTATA - COOKIE AND KATE
2012-04-03 Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above). In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary ...
From cookieandkate.com


ASPARAGUS FRITTATA | COOK WITH M&S
3 Grease and line a baking tray dish (20cm x 30cm) with baking parchment and pour the egg mixture into the dish. 4 Evenly layer the asparagus spears on to the egg mixture and crumble over the remaining feta and Cook with M&S easy chilli. Season with some more black pepper. 5 Place in the oven at 200°/180° fan/gas mark 6 and cook for 15 ...
From cookwithmands.com


32 FRESH AND FLAVORFUL ASPARAGUS RECIPES | SOUTHERN LIVING
2022-05-09 Recipe: Oven-Roasted Asparagus. This asparagus recipe will become a go-to side dish because it calls for just six ingredients and is ready in 20 minutes, so you can use it any time you need a fast and easy asparagus side. For a bit of crunch, top the roasted asparagus with slivers of toasted almonds. 1 of 33.
From southernliving.com


VEGETABLE FRITTATA WITH ROASTED ASPARAGUS AND TOMATOES RECIPE
2020-04-08 Preheat oven to 400°F. Combine the parsley, lemon zest, and garlic. Set aside. Place the asparagus in a single layer on a sheet pan and drizzle with the olive oil. Season with salt and pepper and ...
From farmanddairy.com


15 TASTY ASPARAGUS RECIPES – A COUPLE COOKS
2021-11-30 Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 4 lemon wheels from the lemon, then add them right on the tray. Sprinkle everything with Parmesan cheese.
From acouplecooks.com


ROASTED ASPARAGUS WITH MOZZARELLA - GIVE RECIPE
2015-06-14 Drizzle olive oil on them and sprinkle salt. Mix them with your hand so that they are evenly coated. Bake for 20-25 minutes until tender. Remove from oven. Top them with shredded mozzarella and bake until the cheese melts and gets slightly golden, for about 3 …
From giverecipe.com


LIZZIE KING'S ROASTED ASPARAGUS & PROSCIUTTO FRITTATA RECIPE
2018-08-14 Remove and set aside. 4. Heat the remaining olive oil in ovenproof frying pan. 5. Add the onion and sweat gently for 5–10 minutes until translucent but not browned. Meanwhile, whisk the eggs in a bowl and season with salt and pepper. 6. Arrange the roasted asparagus in the pan on top of the onions.
From getthegloss.com


BEST ASPARAGUS AND RICOTTA TART RECIPE - WOMAN'S DAY
2017-04-06 Heat oven to 425°F and place oven rack in lower third of oven. Unfold the pastry onto a piece of parchment paper and roll 1/2" bigger on all sides. Slide the parchment (and pastry) onto a baking ...
From womansday.com


ASPARAGUS FRITTATA RECIPE | MYRECIPES
Step 4. Cook over low until eggs start to set on side of skillet, 7 to 8 minutes. Sprinkle with remaining 1/3 cup of cheese. Place skillet in oven, and bake at 375°F until eggs are fully set, 12 to 14 minutes. Step 5. Cool in skillet 5 minutes; slice into wedges and serve. Close this dialog window. Review this recipe.
From myrecipes.com


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