April 25, 2011

Asparagus, Lox & Stilton Frittata

1 lb asparagus, halved horizontally
7 eggs
1 cup crumbled Stilton
4 oz lox, diced
1/3 cup diced onion
1 tablespoon minced dill
1 tablespoon minced parsley
freshly ground black pepper

olive oil + 1-2 tablespoon butter

Preheat oven to 325. Whisk together the eggs, salmon, cheese herbs and spices, put aside. In a 12 inch cast iron skillet, heat oil and butter. When hot, sauté the asparagus and onions the onions are translucent. Add the egg mixture. Tilt the skillet slightly and turn to coat the ingredients in the skillet with the egg mixture. Keep on medium heat and cook until just beginning to set. Place int the oven about 10 minutes or until the top is just beginning to brown. Check to make sure it is fully cooked by sticking it with a thin knife. Continue to bake if it is really runny. Remove from pan and slice.

My thoughts:
I've been ready for spring since, oh, the end of last October. I was overjoyed to find some asparagus that was actually tasty and not woody and bland. I may have bought two pounds of it. Eggs always make me think of spring so I made this eggy delight for dinner one warmish evening with ingredients I had on hand. What, you don't have lox and Stilton on hand? Stock up! You are missing out.