This time of year brings the end of the asparagus season so cue me raiding the shops and markets for what’s left in an attempt to hold onto this glorious British grown vegetable. Green, white and purple- you can’t beat asparagus in all its splendour and each with different flavour profiles so you can choose your favourite.
Frittata is perfect for a light summer lunch or dinner. I have chosen to add Jersey Royal potatoes as well to add another flavour and texture so all you need to do is serve the frittata with a salad and away you go! The frittata is also brilliant the next day when chilled overnight and then served at room temperature which makes it perfect for a make ahead picnic idea.
Ingredients- serves 4
300g new potatoes
Glug of olive oil
1 banana shallot- finely sliced
6 large eggs- lightly beaten and seasoned
Handful of fresh mint- finely chopped
1. Boil a kettle of water and simmer the new potatoes for a few minutes until just tender. Drain and set aside, allowing them to cool until you can handle them. Slice them into thin rounds and place in a large bowl.
2. In a frying pan that is going to be large enough to hold the eggs, potatoes and asparagus, add a glug of oil and gently fry the shallot until softened. Depending on the size of the asparagus you have, cut them into chunks and if they are particularly thick then you can also cut these lengthways. If the asparagus is a little more woody (as it can be at the end of the season) you may like to blanch it for a minute or so before using it.
3. To the bowl with the potatoes, add the beaten eggs, asparagus and most of the feta along with the mint. Gently mix to combine and add into the pan with the shallot. Sprinkle the frittata with the remaining feta. Increase the heat to medium and cook until set. Towards the end of cooking, fire up your grill and pop the pan underneath to melt the feta until golden. Serve with a salad.
Asparagus, feta and mint frittata- a frittata fit for picnics across the land this summer!