Goat Cheese and Asparagus Frittata
Ribbons of thinly shaved asparagus make this hearty frittata pretty enough for springtime celebrations such as an Easter brunch or Mother's Day breakfast. And, because it’s equally good hot and at room temperature, you can serve it fresh from the oven or leave it on a buffet table so guests can help themselves.
- 1 lb. (500 g) asparagus, tough ends trimmed
- 5 Tbs. olive oil
- 1 yellow onion, chopped
- Kosher salt and freshly ground pepper
- 1/2 cup (4 oz./125 g) sour cream
- 12 eggs, at room temperature
- 8 oz. (250 g) goat cheese, crumbled
- Fresh flat-leaf parsley leaves for garnish (optional)
Preheat an oven to 375°F (190°C).
Set aside 4 of the asparagus spears for garnish. Chop the remaining asparagus into 1/2-inch (12-mm) lengths. Using a mandoline or a vegetable peeler, very thinly slice the 4 reserved spears lengthwise to form ribbons for the garnish. Set aside the chopped and shaved asparagus separately.
In an ovenproof 12-inch (30-cm) nonstick fry pan or cast-iron pan over medium-low heat, warm 3 Tbs. of the olive oil. Add the onion and sauté, stirring frequently, until very soft and lightly caramelized, about 15 minutes. Add the chopped asparagus and continue to cook until bright green and fork tender, about 7 minutes. Season with salt and pepper. Transfer the vegetables to a bowl, wipe out the pan and set the pan aside.
In a large bowl, whisk the sour cream until smooth. Add half of the eggs and whisk until combined. Add the remaining eggs and continue to whisk until the mixture is smooth and creamy. Season with salt and pepper. Stir the onions, asparagus and about three-fourths of the goat cheese into the egg mixture and season with salt and pepper.
Add the remaining 2 Tbs. olive oil to the pan and swirl to coat the pan. Pour the egg mixture into the pan and transfer to the oven. Bake until the frittata is puffed up slightly and doesn’t jiggle when shaken, about 20 minutes.
Remove the frittata from the oven and top with the shaved asparagus and the remaining goat cheese. Season with a few grinds of pepper, garnish with parsley, cut into wedges and serve. Serves 6 to 8.
Williams Sonoma Test Kitchen