April 17, 2015

Wild Garlic & Asparagus Frittata

A skillet with a spring-inspired frittata on a white background

One of my biggest pleasures from shopping at the farmer’s market is not knowing from what week to the next what produce they might sell. With each season comes new arrays of fruits, vegetables, cheeses, and I always get really excited when stumbling upon something unexpected. My weekly trip to the market constantly inspires me to cook with the freshest produce possible and use ingredients that are in season, working according to what nature intended it to be. Of course you can imagine my sheer enthusiasm when I found bunches of wild garlic! I had seen many recipes using this plant in the past, but actually never seen or used any. If you know where to go, wild garlic can actually be found in abundance in woodlands when springtime comes.

It was displayed next to green asparagus at the stall, and it took only a matter of seconds for me to know that I would pair them together, and the idea for the frittata followed shortly after I bought fresh eggs from our friend. In my opinion, the best ingredients often require to be eaten in as simple a way as possible, to enjoy their qualities and taste at their best. The frittata recipe I am sharing with you today just does that, a simple lunch to savour the taste of spring in all its glory.

Green asparagus, eggs and wild garlic on a white wooden background

Wild garlic can also be called wild leeks, ramsons, ramps or wood garlic, depending on which part of the world you live in. In French we call it ‘Ail des Ours’, meaning Bear’s Garlic, because of bears’ taste for their bulb and habit to dig the ground to get them. It is rich in flavanoids nutrients, including quercetin, particularly effective to relief seasonal allergies. One more reason to reach to them as long as they are around!

Wild Garlic and Asparagus Frittata – serves 4
•A bunch green asparagus
•A bunch wild garlic
•2tbsp coconut oil or ghee
•6 eggs
•Salt and pepper

1.Preheat the oven to 170°C.
2.Cut off the lower tough end bit of the green asparaguses and chop them diagonally. Steam them for 3-5min until tender. Rinse under cold water and set aside.
3.Cut the wild garlic leaves off their centre stem and chop them roughly. Heat the coconut oil or ghee in a skillet, coating it nicely. Add the wild garlic leaves and fry them for a couple of minutes until slightly wilted.
4.In a bowl, beat the eggs with salt and pepper. Add the asparagus. Pour over the wild garlic in the skillet and cook on the hob for about 5min until the eggs start to set. Transfer the pan to the oven, and cook for another 20min, until the frittata is completely set.
5.Serve as it is or with a green salad.

Frittata à l’Ail des Ours et Asperges – pour 4 personnes
•Une poignée d’asperges vertes
•Une poignée d’ail des ours
•2cs d’huile de coco ou de ghee
•6 œufs
•Sel et poivre

1.Préchauffer le four sur 170°C.
2.Retirer la base un peu dure des asperges en la coupant, puis couper les asperges en morceaux dans la diagonale. Les faire cuire à la vapeur 3-5min jusqu'à ce qu’elles soient tendres. Rincer à l’eau froide et mettre de côté.
3.Couper les feuilles d’ail des ours le long de leur tige centrale, pour ne garder que les feuilles, et les émincer grossièrement. Faire chauffer l’huile de coco ou le ghee dans une poêle en fonte, en y répartissant bien la matière grasse. Ajouter l’ail des ours et faire revenir quelques instants jusqu'à ce que les feuilles commencent à flétrir.
4.Dans un bol, battre les œufs avec du sel et du poivre, puis ajouter les asperges. Verser sur l’ail des ours dans la poêle et faire cuire environ 5min, jusqu'à ce que les œufs commencent à prendre. Transférer au four pour 20min et y finir la cuisson jusqu'à ce que les œufs aient complètement pris.
5.Servir tel quel ou avec une salade verte.

2 comments:

Thalia @ butter and brioche said...

This frittata is perfect for me to make for dinner tonight - so healthy and seasonal. Just divine!

food moods said...

Thanks Thalia :)
Just had a look at your blog, your recipes look amazing ;)

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