| Title: |
| Spring Asparagus Frittata |
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Category:
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| Side Dishes |
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| Ingredients: |
1 dozen extra large eggs
1/4 c. cream
1/2 tsp. salt
1/4 tsp. black pepper
Dash of Tabasco sauce
2 lbs. fresh asparagus, washed and stems removed
2 large leeks, cleaned and sliced thin, white part only
1 1/2 cups Monterey Jack cheese, grated
3/4 cup Parmesan cheese, grated
3 TB. extra virgin olive oil
Salt and pepper
1/2 stick butter
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| Instructions: |
| Whisk first 5 ingredients together in a large bowl and set aside.
Place the asparagus and leeks on a large cookie sheet and spread out evenly.
Drizzle with olive oil, and a little salt and pepper. Roast
lightly in a 400 degree oven for about 20 minutes, turning once.
Remove and let cool. Cut asparagus in half, lower oven temperature
to 350 degrees.
Melt butter in a large (9- by 13- inch |
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| Miscellaneous |
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| Serving Size: |
| Serves 4 to 6 |
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| Submitted By: |
| Kelly Karnes |
