A Deluxe Asparagus Frittata, Topped With Burrata

[elleng]

'Let’s talk about the differences between a frittata and an omelet, but not dwell on them. And let’s praise burrata, that cream-filled Italian cheese, but not get hung up on it.

Many people consider the savory Italian frittata to be a flat omelet. But who’s to say omelets can’t be flat, as they often are in the South of France? And why should the classic filled and folded French omelet have a reason to claim or disclaim any relationship to the frittata, other than the fact that both are made from beaten eggs?

For our purposes, let’s say a frittata is a mixture of whisked eggs cooked in a frying pan. It can be thick or thin, flipped and cooked entirely in the pan, finished in the oven or under the broiler, or prepared in a baking dish. (It can also be depressingly dry and overcooked, but that’s not our goal here.) A frittata is a perfect light lunch or supper accompanied by a rather large mixed-green salad — an easy standby when you don’t feel like cooking.'>>>

https://www.nytimes.com/2018/04/27/dining/asparagus-frittata-recipe.html?

Asparagus Frittata With Burrata and Herb Pesto

https://cooking.nytimes.com/recipes/1019285-asparagus-frittata-with-burrata-and-herb-pesto


SADLY, my neighbor's asparagus are thin this year, and looked the same at grocery store, so not sure what I'll do!

[procon]

1. Asparagus is priced too damn high!

My Grandma lived near Ventura, near the coast in northern Calif, she had a huge asparagus bed that just kept getting bigger every year and she was giving it away. We ate asparagus like it was a snack, and I still love steamed and chilled asparagus spears served with a garlic, mayo and lemon aioli sauce.

I really wanted to make this Three Cheese Asparagus Quiche, but the prices were a budget buster. It must have been a bad year to grow asparagus, even here in Calif and the thinner, pencil asparagus was scarce and even more pricey than the regular variety. Last week I saw a good sale on the cheeses I wanted, gruyere, gouda and gorgonzola, which would also be used for some big, hearty sandwiches, so I was committed to making that quiche.

I bought the asparagus, a smaller bunch than normal, determined to use every bit to get my money's worth. I cut off the thicker stems, peeled, sliced, blanched the pieces and tossed them in the freezer for soup to serve with those sandwiches. The thinner part of the stems I sliced in half lengthwise to increase the amount of asparagus in the dish, then blanched them along with the top parts to go in the quiche.

I got three yummy meals out of that overpriced bunch of asparagus, so it was worth the wait to enjoy two days of delish brunches, and a creamy soup with leeks, potatoes and the asparagus pieces to go with our sandwiches.

[Marcuse]

2. Asparagus?

[elleng]

3. ;-)