Asparagus is always classy, but peeling it puts it in a whole new realm. Steamed spears of peeled asparagus look like sculpted pieces of jade and are delicately tender throughout (the stems cook in the same time as the tender tips). Enjoy them in this recipe—and also with salads.
>> 1 bunch organic asparagus >> 8 eggs
>> 1/2 cup milk >> 1/4 teaspoon salt
>> 1/4 teaspoon black pepper
>> 1 teaspoon grated lemon zest
>> 2 tablespoons olive oil
>> 2 large shallots, minced
>> 2 cloves garlic, minced
>> 1/2 red bell pepper, diced
>> 3 tablespoons minced parsley
>> 6 green olives, diced >> 1/2 cup crumbled goat cheese
Trim tough ends from asparagus and peel each spear. Steam until just tender, about 4 minutes. Run cold water over asparagus to stop cooking and brighten color. Then cut the spears into 1-inch lengths, leaving tips intact and setting aside 8 half stalks for garnish. In a mixing bowl combine eggs, milk, salt, pepper and lemon zest. Beat until frothy and set aside. Heat oil in an 8-inch skillet. Sauté shallots and garlic over medium heat until tender, about 8 minutes. Add red pepper and cook for another 2 minutes, then mix in asparagus (except garnish), parsley and olives. Raise heat slightly and pour egg mixture over vegetables. Cook without disturbing for about a minute so eggs begin to set on bottom. Sprinkle goat cheese over frittata and arrange the reserved asparagus spears in a decorative pattern on top of eggs. Reduce heat to medium low and cook for 5 minutes or until eggs begin to set. Reduce heat to low, cover pan and cook undisturbed until eggs are puffed and cooked through, about 15 minutes. Serve immediately, directly from skillet or by turning out onto a serving dish.
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