Grilled Asparagus Frittata
- 1 lb. asparagus, tough ends trimmed
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 1⁄2 Tbs. unsalted butter
- 1 leek, white and light green portions, halved,
thinly sliced and rinsed well
- 6 eggs
- 1⁄4 cup heavy cream
- 1⁄2 cup finely grated pecorino romano cheese
- 3 Tbs. finely chopped fresh chives
- 3 Tbs. minced fresh basil
- Crumbled goat cheese (chèvre) for garnish
Heat a grill pan over high heat. Place the asparagus on the pan and cook until tender and nicely grill-marked, 5 to 7 minutes. Transfer to a cutting board and cut into 2-inch pieces. Transfer to a plate.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leek and cook until soft and light golden, about 5 minutes. Transfer to the plate with the asparagus. Wipe out the pan with a paper towel.
In a bowl, whisk together the eggs and cream until frothy. Stir in the asparagus, leek, pecorino romano cheese, chives and basil, and season with salt and pepper.
In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook until set, 7 to 10 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath. After 3 minutes of cooking, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter.
Place the shallow pan upside down on top of the deep pan, then flip the frittata into the shallow pan and cook, covered, for 3 minutes. Remove the deep pan and continue cooking until the eggs are completely set and cooked through, about 5 minutes more.
Gently shake the pan to loosen the frittata, then slide it onto a serving plate. Garnish with goat cheese. Serves 8 to 10.