INGREDIENTS

INSTRUCTIONS

1. Heat oven to 500 degrees.
2. Bring a large stockpot of water to a boil. Add a pinch of salt and
asparagus. Blanch until asparagus is bright green and tender, about 3
minutes. Remove from heat, drain, and set aside. Season well with salt and
pepper.
3. Break eggs into a bowl and lightly beat with a whisk or fork. Season
with salt and pepper. Add half of the chopped mint. Add a heaping
tablespoon of Parmesan cheese. Stir to combine.
4. Heat 1 tablespoon olive oil in each of two 10-inch oven-proof nonstick
skillets, over medium heat. (Note: This recipe can also be prepared in one
12-inch nonstick skillet. Follow the cooking instructions for Martha.s
Ricotta & Herb Frittata.) Rotate the skillets to coat all sides with olive
oil. Divide the egg mixture equally among the skillets and reduce heat to
low. Cook, loosening the eggs at the sides from time to time using a rubber
spatula. The eggs will be slightly runny.
5. Add 4 asparagus spears to each skillet in a fan pattern. Divide the
remaining Parmesan. Sprinkle over eggs and asparagus. Transfer to a 500
degree oven and bake until just set, about 30 seconds. Using a rubber
spatula, loosen the frittata from the pan and transfer to a warm plate.
Garnish with the remaining chopped mint. Serve in wedges.
Recipes adapted for the television show from Ruth Rogers and Rose Gray
"Asparagus and Mint Frittata" from .The Cafe Cook Book. (Broadway Books,
1998; $35). See also .Italian Country Cookbook. (Random House, 1996; $40),
same authors.
Recipe by: Ruth Rogers and Martha Stewart*  Sept 1998
Posted to KitMailbox Digest  by Pat Hanneman <kitpath@earthlink.net> on Sep
09, 1998, converted by MM_Buster v2.0l.

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