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Asparagus and Yellow
“The Germans are crazy about asparagus,
which shows their good sense.”
Jane Grigson, "Book of European Cookery"
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La Belle Cuisine
Baked Asparagus and Yellow
Gourmet April 1999
2 pounds thin asparagus
2 large yellow bell peppers
1 medium zucchini
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed
1 1/2 teaspoons salt
1/4 teaspoon freshly ground
Preheat oven to 350 degrees F. and butter a 13 x 9 x 2-inch glass baking
Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell
peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large saucepan of boiling
salted water blanch asparagus 1 minute and drain in a colander. Immedi-
ately transfer asparagus to ice water to stop cooking. Drain asparagus
well in colander and pat dry.
In a large skillet cook bell peppers and shallots in butter over moderately
low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir
in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard
into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If
desired, loosen frittata from edges of pan and slide onto a platter.
Serves 12 as part of a brunch menu.
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