Arsip Tag: asparagus

shaved asparagus frittata – smitten kitchen

As a person who at least two to three nights a week doesn’t understand why we plan menus and grocery lists when we could just be eating an egg on toast, scrambled, crispy, poached or soft-cooked and smashed, I, too, would expect this site to have more frittata recipes than it does. (It has one. Sorry.) But I don’t make them much at all because they always feel like a lot of work for something that’s essentially a baked omelet with none of the 2-minute butter-drenched speed of a French one. (We’re also on an omelet kick.)

ribboning the asparagus
what you'll need, somewhat

I blame the parcooked vegetables. Be they peas or broccolini, they almost always requiring trimming (i.e. knife and cutting board), a pot of boiling water, a colander to drain them and then usually an ice bath so they keep their perky green crunch, after which you get to drain them again. Oh and then you’ll probably want to dab them dry on paper towels and all of this is before you even add them to the egg mixture. Maybe you enjoy a ramp frittata? Me too, but they’re going to need to be sauteed for a bit before you add eggs. It’s not like making croissants or anything, but the tiny tasks add up to something that usually outmatches my 5:45pm motivation level.

beating the eggs

My other gripe is that although I love my cast-iron skillet endlessly and think I keep it well-seasoned, my frittatas always stick, which leads to scrubbing and the grumpiness that comes from messing with a hard-won finish.

shaved asparagus frittata

But, we were away for a long weekend — with 0 of 2 children with us, first time ever — eating our weight in Montreal bagels, poutine, pastries, restaurants where children would be unwelcome and a lot of daytime champagne* and while easing back in yesterday afternoon, a spring frittata for dinner suddenly seemed like the ideal antidote. Enlisting my favorite asparagus technique — using a peeler to create long ribbons — ensured that no precooking is required. Crumbled soft goat cheese requires no grating. A few crisped slices of prosciutto crisped at the bottom of the skillet are a cinch and tasty, but we found decidedly not essential here. I found that using more oil than usual and not moving the eggs at all once they hit the pan created a frittata that didn’t stick at all. And finally, as room-temperature frittatas are the norm in Italy, these work well for days you’re ambling haphazardly towards the table, hoping to keep that vacation-y feeling a little bit longer.

shaved asparagus frittata
shaved asparagus frittata

* which at least one of us worked off running their first half-marathon; that person was, predictably, not me. P.S. If you’re ever curious about what I’m up to when I’m not here, my personal instagram (@debperelman) is the way to find out — many Montreal outtakes there too; the site instagram (@smittenkitchen) is a great way to find out what’s new on the site, or I think is timely for a revisit.

One year ago: Pudding Chomeur and Potato Scallion and Kale Cakes
Two years ago: Avocado Cup Salads, Two Ways
Three years ago: Ramp Pizza (making this tonight!) and Yogurt Panna Cotta with Walnuts and Honey
Four years ago: Pasta with Garlicky Broccoli Rabe and Classic Ice Cream Sandwiches
Five years ago: Heavenly Chocolate Cake Roll and Crispy Potato Roast
Six years ago: Shakshuka, Easy Jam Tart and Classic Cobb Salad
Seven years ago: Artichoke Olive Crostini, Chocolate Caramel Crack(ers) and Simple Potato Gratin
Eight years ago: Caramelized Shallots, 17 Flourless Desserts and Peanut Sesame Noodles</a (though I prefer the newest version)
Nine years ago: Gnocchi with a Grater and The Tart Margarita

And for the other side of the world:
Six Months Ago: Salted Peanut Butter Cookies and Baked Potatoes with Wild Mushroom Ragu
1.5 Years Ago: Carrot Cake with Cider and Olive Oil and Homemade Harissa
2.5 Years Ago: Apple Slab Pie
3.5 Years Ago: Pancetta White Bean and Swiss Chard Pot Pies and Apple Mosaic Tart with Salted Caramel
4.5 Years Ago: Cumin Seed Roasted Cauliflower with Yogurt

Shaved Asparagus Frittata


  • I added a few slices of prosciutto that I’d first crisped in the pan. While they were certainly not unwelcome, you’re not going to need them here to make a great, even vegetarian, frittata.
  • My favorite peeler for ribbon-ing asparagus, and well, basically everything is a y-shaped one. I have this one. I like it so much get stressed when it’s in the dishwasher and I have to be away from it for an hour.
  • I ended up expecting to use 4 ounces of goat cheese but only used 2. Use the amount that looks good to you; if you buy too much, the extra is great crumbled on at the end, or basically on anything, in my opinion. You could, of course, use a handful of any other cheese that you prefer here. Frittatas are flexible.

Serves 6 in dinner-sized wedges, presuming a salad or something else on the side. Takes about 10 minutes to prep and 10 minutes to cook, tops.

1/2 pound asparagus, cleaned, not trimmed
2 ounces thinly sliced prosciutto (optional, see Note up top)
8 large eggs
2 tablespoons milk or cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 scallions, thinly sliced on the diagonal
2 tablespoons olive oil
2 to 4 ounces soft goat cheese, crumbled (to taste)

Prepare the asparagus: No need to snap off the tough ends of your asparagus. Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to peel ribbons away from the tough end (and your hand) right through the soft tip. Discard the tough ends once you’re done peeling.

[As you get to the bottom of your stalk, you might find that the raised edge of your peeler is keeping the blade from shaving the asparagus as thin as you’d like. For this, I move the asparagus to the edge of the cutting board with the peeler blade half-off so you can get closer. Just be careful not to shave your cutting board. 🙂 ]

Crisp the prosciutto: If you’re using the prosciutto, heat the 12-inch ovenproof skillet you’ll use for the final frittata over medium heat. Lay slices in a single layer (will need to do this in two batches) and cook them until lightly brown underneath and curling. Flip them for another 20 to 30 seconds then transfer them to paper towels to blot off the extra oil and cool. Repeat with remaining prosciutto. You’ll use the pan again in a minute.

Heat your broiler.

Vigorously beat your eggs with the milk or cream, plus salt and pepper until well-combined. Stir in scallions and crumble in crisp prosciutto, if using. Gently add asparagus peels, just swishing the egg mixture over them.

Heat your skillet over medium heat and add 2 tablespoons olive oil. Let it heat fully, then swish it around so it goes up the sides of the pan. Pour in asparagus and egg mixture, nudging the asparagus around so it mostly stays level with the eggs. Crumble goat cheese over, to taste. Cook gently (lowering the heat to medium-low if needed) for about 5 minutes, until the edges are set and brown but it’s still loose and eggy on top. Transfer skillet to the broiler and cook for another 1 to 3 minutes, keeping a close eye on it, until eggs are set on top.

Let cool for 5 minutes before cutting into wedges, or longer if you’d like to eat it at room temperature.

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asparagus and egg salad with walnuts and mint – smitten kitchen

I found my new favorite spring lunch salad while I was hiding from a pot of brisket, which is the kind of thing that happens three days after Passover. Day one (which is actually day two or three after you’ve cooked the brisket, because you know I’d never lead you astray, right?) is lovely: my goodness, why don’t we eat long-cooked, saucy slabs of beef more often? Day two isn’t so bad either, albeit a touch less enthusiastic: yay, brisket. Day three is: my god this isn’t natural, nobody should eat this much brisket, what am I going to do? I cannot waste food. It’s too long into the brisket’s lifespan to freeze it now. And my thoughts turned to the vibrant green asparagus stalks we’d had with it, and that brisket was instantly relegated to a side dish.

well-toasted walnuts
walnuts, parmesan, lemon zest, salt, pepper, pepper flakes

I wasn’t even a little bit surprised that I found inspiration for asparagus in the Six Seasons cookbook. Have you bought it yet? I know this is awfully bossy of me, but I think you should. I think that if you, like me, delight in inventive but not overly complicated vegetable preparations (225 of them, even), things you hadn’t thought of but that you’ll immediately tuck into your repertoire, you’re going to love this book as much as I do. I confess I’ve had it for almost a year. In that year, I’ve been almost overwhelmed with how much I’ve wanted to cook from it — a favorite so far has been the comfortable cabbage and farro soup with parmesan and lemon — almost to the point of paralysis, which is as ridiculous of a first-world problem as having too much brisket to eat, but here we are and at least one impasse helped resolve another.

thinly sliced raw apsaragus

So let’s talk about this dish: It’s been so long since we did an asparagus salad, and only one has been raw, a shame because thinly sliced asparagus is almost sweet and not dry or woodsy at all. Previously, I’ve just ribboned it with a peeler. This is easier, more satisfyingly crisp, and less fragile too. The original recipe uses breadcrumbs to enhance the crunch; I skipped them because I pictured this on toast or crackers but missed them so little, I don’t think I’d add them back in even if eating it straight from a bowl, as I am this minute.

medium-cooked eggs

I added the eggs. I call these medium-cooked eggs; feel free to use fully hard-boiled ones if that’s what you’ve gotten idling in your fridge, but I find these more interesting. They’re not runny, but they’re not fully set or opaque in the center either. They amount tender oases in a crunchy salad; all of the flavorful bits stick to them (vs. fully hard-boiled eggs, whose insides crumble and stick to everything else).

I was suspicious of the lemon zest and mint and they’re my two favorite parts. Don’t skip them at all.

gently mix the eggs

Finally, as might already be clear, I didn’t wait until asparagus season in New York to try this, as McFadden would have wanted us to. I have given up, just given up. It snowed in April, and might again before the week is out. When the asparagus shows up at the market, I’ll make it again and realize everything this salad is missing, but right now, when the grocery store is the greenest place I know, I couldn’t imagine another more perfect use of what’s there.

asparagus and egg salad with walnuts and mint
asparagus and egg salad with walnuts and mint


One year ago: Cornbread Waffles, Mushroom Tartines, and Almond Horn Cookies
Two years ago: Chocolate Peanut Butter Tart, Sesame Soba and Ribboned Omelet Salad, and Apricot Hazelnut Brown Butter Hamantaschen
Three years ago: Potatoes with Soft Eggs and Bacon Vinaigrette, The Consolation Prize (A Mocktail), and Baked Chickpeas with Pita Chips and Yogurt
Four years ago: Sizzling Chicken Fajitas, Wholegrain Cinnamon Swirl Bread
Five years ago: Lentil and Chickpea Salad with Feta and Tahini and Spinach and Smashed Egg Toast
Six years ago: Soft Eggs with Buttery Herb-Gruyere Toasts and Raspberry Coconut Macaroons
Seven years ago: Spaetzle
Eight years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza, and Irish Soda Bread Scones
Nine years ago: Pita Bread, Layer Cake Tips and The Biggest Birthday Cake Yet and Caramelized Onion and Goat Cheese Cornbread
Ten years ago: Almond Biscotti and Hazelnut Brown Butter Cake
Eleven years ago: Skillet Irish Soda Bread, The Best Chocolate Cake, Expletive-Free, Rich Buttermilk Waffles, and Mixed Berry Pavlova

And for the other side of the world:
Six Months Ago: Chocolate Tahini Challah Buns and Quick Pasta and Chickpeas
1.5 Years Ago: Piri Piri Chicken, Chocolate Pavlova, and Homemade Merguez with Herby Yogurt
2.5 Years Ago: Zucchini Rice and Cheese Gratin, Oat and Wheat Sandwich Bread, and The Perfect Manhattan
3.5 Years Ago: Chocolate and Toasted Hazelnut Milk, Herbed Tomato and Roasted Garlic Tart, and Cauliflower Slaw
4.5 Years Ago: Butterscotch vs. Caramel and Butterscotch Pudding Popsicles

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spring asparagus galette – smitten kitchen

Of course you can use a storebought pie crust instead — the unroll and bake ones are the way to go here — but I promise this dough is so easy, you’ll be glad you tried it. Puffed pastry can work too, but won’t hold pleats so you’ll want to make more of a flat tart. I replace 1/2 cup of the all-purpose flour here with whole wheat flour.
  • 1 1/4 cups (165 grams) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces
  • 1/4 cup (60 grams) plain yogurt or sour cream
  • 3 to 4 tablespoons (45 to 60 ml) cold water
  • Filling
  • 1 pound asparagus
  • Kosher salt
  • 1/2 cup (125 grams) ricotta cheese
  • 1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
  • 1/4 cup (30 grams) grated parmesan or pecorino cheese
  • 1 garlic clove, minced
  • Red pepper flakes or freshly ground black pepper
  • 1 tablespoon (15 ml) olive oil
  • Finely grated zest of 1 lemon
  • 1 large egg or egg yolk (optional, for shine)
Make the crust: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.

Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes.

In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.

Drain asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)

Assemble galette: Heat oven to 400°F. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread ricotta mixture over center, leaving a 3-inch border bare. Spoon asparagus over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.

For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust.

Bake galette: For 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.

Do ahead: This galette keeps in the fridge for up to one week. It’s good at room temperature but even better warm, so the cheese is all stretchy again.

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snacky asparagus – smitten kitchen

snacky asparagus – smitten kitchen

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You are fully invited to roll your eyes at the simplicity of this recipe. It’s not even a recipe. It’s more like a plating, a way of getting asparagus from market to table that I’ve been hooked on for over a year.

snacky asparagus-2

Here’s what makes it perfect: I love sauteed, roasted, and grilled asparagus, especially when the spears are sizzling hot and have crackly, charred spots, a mix of textures. But each of these methods has a tiny flaw, and that is timing. Roasted and grilled asparagus are amazing piping hot off the flame, but shortly after are a bit soggy. Still good, sure, but it goes further downhill the longer you wait to eat it. Poaching asparagus and popping it in an ice water bath preserves this perfectly-cooked, crisp-tender, bright green moment in time… for days.

snacky asparagus-3

This poached, cooled asparagus waits patiently until you’re ready for it and when you are… you just dump it on a plate. [“Nobody writes recipes quite like the Smitten Kitchen!” said nobody, today at least.] Drizzle it with olive oil, lemon juice, crunchy sea salt, and red pepper flakes (I’m using these) to taste and, if you’re us, you have a small puddle of (gasp!) mayo on the side for dipping, but if you hate mayo, and you’re about to tell me you do, you could also use a lemony or garlicky sour cream or yogurt sauce too, or a lemony tahini dressing, or really any dressing that makes your asparagus sing. What I cannot explain is why this is so inhalable — I often make it and leave it in the late afternoon partly with an eye towards dinner prep, partly so anyone home can have something to graze on, and it just vanishes. Cold, boiled asparagus! Gone in 30 minutes! It’s either wizardry or just objectively good and I’d be fine with either.










6 months ago: Old-School Dinner Rolls
1 year ago: Spring Asparagus Galette
2 years ago: Roast Chicken with Schmaltzy Cabbage
3 years ago: Cannelli Aglio e Olio
4 year ago: Fig Newtons and Cripsy Tofu Pad Thai
5 years ago: Granola Bark
6 years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even Better
7 years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Salad
8 years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushrooms
9 years ago: Spinach and Smashed Egg Toast and Bee Sting Cake
10 years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotch
11 years ago: Blackberry and Coconut Macaroon Tart
12 years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frosting
13 years ago: Artichoke-Olive Crostini and Chocolate Caramel Crackers
14 years ago: Spring Panzanella and Lemon Yogurt Anything Cake
15 years ago: Arborio Rice Pudding and Gnocchi with a Grater


snacky asparagus-5

Snacky Asparagus

  • 1 pound fresh asparagus, woody ends trimmed or snapped
  • Olive oil
  • 1 lemon, halved
  • Flaky sea salt
  • Red pepper flakes
  • 1 to 2 tablespoons mayo or another dressing
Bring a few inches of salted water to boil and have ready tongs or a spider/slotted spoon and a big bowl of ice water. Boil your asparagus for anywhere from 1 to 3 minutes, depending on thickness. [1 minute for super-skinny pencil asparagus; 3 minutes for thick spears; when in doubt, or when it looks like the ones you see here, I default to 90 seconds.] Scoop the asparagus from the boiling water and drop it directly into the ice water. Leave it there until the asparagus is fully cool, about 1 to 2 minutes.

Drain the asparagus and arrange the spears on a large, absorbent kitchen towel. Roll them up in the towel (like a cinnamon roll), grab the sides of the towel cigar to hold it closed while you shake it vigorously a bunch of times, allowing all of the excess water to wick off. Free the dried asparagus from the towel and you can now chill it in the fridge for 2 days, until you’re ready to eat it, or get it ready for snacking right now.

Arrange the asparagus on a large plate and drizzle generously with olive oil, the juice of the first half of the lemon, flaky sea salt, and pepper flakes. Put the dressing in a tiny bowl off to the side and have the second half of the lemon on the plate if the spears need more. Grab and dip spears to your belly’s content, or until the spears disappear, whichever happens first.


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