Sophie Grigson's Frittata Pugliese di Asparagi
Sophie invites friends over in the sunshine to make an asparagus frittata.
Featured In:
Asparagus Recipes
Ingredients
Method
- Pre-heat the oven to 180C/140Fan/Gas 4. Soak the bread in cold water for 5 minutes.
- Meanwhile, rinse the asparagus.Trim off the lower tough ends. Cut the rest into 2.5-4 cm lengths.
- Put 1 tablespoon olive oil into a medium-sized (around 23 cm) oven-proof frying pan, add the asparagus and 2 tablespoons water. Place over a low heat, cover with a lid and leave to cook for about 5 minutes, shaking the pan occasionally. By now the asparagus should be almost cooked through. Draw off the heat and cool until tepid.
- Back to the bread: drain and squeeze out most of the water. Place the squeezed bread in a mixing bowl and break the eggs in on top. Add the parmesan, parsley, garlic, salt and pepper and 1 tablespoon of olive oil. Beat the whole lot together, breaking up chunks of bread, until you have a pappy mixture. It doesn’t have to be smooth, but there should no longer be any evidence of large globs of bread. Stir in the asparagus.
- Wipe out the frying pan but don’t bother to wash. Spoon in 1 tablespoon olive oil and smear around the base and sides. Scrape in the frittata mixture and smooth down.
- Now sprinkle over the fine breadcrumbs as evenly as you can, making sure they go right up to the edge.
- Drizzle the remaining 2 tablespoons of olive oil over the top.
- Whip the pan into the oven and bake for 20 minutes until the top is crisp, and the egg is cooked through.
- Eat it warm or at room temperature, cut into squares or wedges.
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