|Spring Asparagus Frittata|
|Side Dishes |
|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
|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|
|Serves 4 to 6|