Its that time of year when asparagus is in season and it is definitely on my shopping list since last year after son1 was diagnosed with leukaemia, I was told how asparagus is classed as a superfood for its cancer fighting properties. The season is very short – only about 8 weeks. When I see the PYO signs for asparagus, I always feel like summer is just round the corner, as strawberries are usually the second PYO crop. But I didn’t have time for PYO, so my asparagus is just from the supermarket.
As a child, I didn’t know that asparagus was a food. My parents had a perennial asparagus in our garden, but we never tried eating any of it. Instead my mum used it as greenery in floral arrangements. Very strange as my dad used to grow lots of other crops for us to eat such as beans, tomatoes, loganberries, rhubarb and gooseberries. So why did we never eat the asparagus? We also had a couple of apple trees and I had my own little plot. I can remember choosing sweetcorn seeds one year and then germinating them in the airing cupboard where it was warm and dark.

Asparagus Frittata
So I used some of my asparagus to make a frittata. For those who don’t know what a frittata is, it is similar to a very thick omelette or alternatively a quiche without pastry. It can be served hot or cold. I chose to serve it hot as a light meal with a side salad and flat bread. Since I had just received 3 free packs of Pilgrims Choice mature cheddar Crumbles in the post today to review, I decided to use the black pepper flavour cheddar Crumbles in this recipe. I thought they made it very tasty but I will be doing a separate review post on Pilgrims Choice mature cheddar Crumbles.
Ingredients (serves 2 adults and 2 children)
16 thin spears of asparagus
6 large eggs
75g natural yogurt
30g Pilgrims Choice mature cheddar Crumbles with black pepper
Mixed herbs
Salt
1 tbsp olive oil
Method
If necessary remove any woody ends from the asparagus spears.
Steam asparagus for about 5 minutes.
Beat the eggs in a jug.
Add yogurt and continue to beat.
Add a pinch of salt and mixed herbs.
Preheat grill to moderate heat.
Meanwhile heat oil on hob in a casserole dish (which is also suitable to go under grill).
Add the asparagus to the casserole dish and fry gently for a couple of minutes.
Pour the egg mixture over the asparagus.
Cook gently until it forms a crust underneath.
Then move it from the hob to under the grill.
Just before the top is about to set, sprinkle with the Cheddar Crumbles.
Continue to cook until it is set and the top is starting to brown.
Ease a spatula around the side of the dish and invert onto a plate.
Invert again onto another plate so the cheesy side is on top.
Cut into slices.
Serve and enjoy.
And since I’ve used yogurt in my recipe, I thought I would mention that this week is Yogurt Week. Love Yogurt have a competition running currently to Search for a Food Stylist.
Disclosure. This post mentions products I was sent for free. All opinions are my own.
And this is also my entry to the Food Stylist Competition.
I love asparagus and have never thought of serving it in a dish like this. Lovely idea.
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Yes it worked very well
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Looks tasty i love asparagus, my daughter calls it trees
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I can understand her logic
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This looks nice, have never thought of putting asparagus in frittata.
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I like to experiment
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Looking for some HEALTHY quick recipes
Frittata is one of those that’s always handy when I’m in a rush
Never tried asparagus in one
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yes it worked well with the asparagus
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I absolutely love the look of this ! I had no idea it had cancer fighting properties.
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yes asparagus is a superfood
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Ideal for Asparagus season x
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and after yesterday’s lovely spring weather, hopefully it won’t be too long until asparagus season
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Wow, great idea! Traditional yet sophisticated, it sound delicious.
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Thank you – yes very tasty
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Asparagus is such an unusual plant – in looks and taste. Great recipe – I’m looking to cut down on carbs so this has given me ideas, thanks.
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I’d love to hear what variants you come up with
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that looks so good! a great lunch recipe
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thank you
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We’re getting into the perfect asparagus season, and I never thought of using asparagus for a frittata, but boy does this look good. I want to try it!
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Oh yes, asparagus is always the first crop at out local PYO, think it is usually May
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I absolutely love asparagus, but just wish the season were longer…. This looks incredible, a great summery recipe too.
Thanks for linking up to #TastyTuesdays, I’ve pinned this to the Tasty Tuesdays Pinterest board too.
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Thank you. I agree the season is definitely too short
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Asparagus in floral arrangements? I’ve never heard of that but I bet it looked pretty! I’ve also never thought of using yogurt in a frittata – genius!
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yes she used the fern-like fronds rather than what we are used in seeing when we buy to eat
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This sounds and looks delicious, would never have thought of asparagus in a fritata
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it worked very well as a flavour thanks
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Filling and tasty, this looks really delicious #TastyTuesday
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Thank you. I love experimenting on Frittata variants
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I don’t think I’ve ever eaten asparagus but I am partial to a frittata so I may have to buy some to try out this recipe! x
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first time I’ve tried it in a frittata, but thought it was really tasty
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I’ve not tried that cheese, but it looks great for cooking ith – or putting on crackers 😀
We love Frittata here, and asparagus goes so well 🙂
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It is a new addition to the Pilgrims Choice range. Much small pieces than standard size grated cheese. I received 3 flavours yesterday, so will be trying out more cheesy recipes over the next few days
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I’ll keep an eye out, thank you 🙂
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I love asparagus and I am also quite keen on frittata. This is making my mouth water. I could have the lot right this minute! Mel #RecipeoftheWeek
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Thank you. Yes can do lots of different flavours of frittata
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What a delicious sounding recipe! I never discovered asparagus until I had my own children, to be honest, it wasn’t something my mother ever cooked with either. It’s such a lovely vegetable, isn’t it! #recipeoftheweek
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Thank you. Yes I love asparagus
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