Kitchen Exile

Asparagus and ham Frittata

My other favourite time of year is here again, the asparagus season! I do have two rules about asparagus, I will only eat it in season and I will only eat it if it comes from the country where I'm living (at the time). If I can get local then that is even better (I apply the rule to most veg and meats if possible). 

In the UK the mainstream crop is green asparagus and up until recently here in the Netherlands it wasn't that widely available, so I had to make do with white. White asparagus is sweeter and pairs well with cheesier sauces and salty ham or bacon. My preference though is for green and I always kick the season off by steaming it and serving it with nothing but butter and salt. Other favourites are of course hollandaise sauce, poached duck/hen eggs or parma ham and balsamic with parmesan.

6 eggs

4 stalks asparagus peeled and quartered

50g cheese of choice grated

4 slices ham
10ml oil for frying

salt and pepper to taste

Beat six eggs in a bowl to make an omelette base, season with the salt and pepper
Place the oil in a frying pan and bring it up to a low heat
Pour the eggs into the pan
Sprinkle the cheese over the egg mix
Add some sliced ham to cover the cheese and place the asparagus on top of the ham
Place the asparagus on top
Once you have finished the assembly, take off the heat and then place under a hot grill for 5 minutes

For those of you who would prefer a vegetarian dish, you can omit the ham.