Asparagus Frittata for Two

This week we are cooking asparagus again! You see, the beauty of waiting all year long for a vegetable or fruit is that you can then enjoy it to the fullest. This week we have decided to make something simple. As we are busy preparing for our upcoming cooking workshop in mid-May, and many new exciting things for this autumn, we often find ourselves very tired at the end of the day.

On days when the idea of cooking something elaborate for dinner seems absurd and you come home late from work (or worse, you have more work to do like we often do), this simple recipe will make you happier. Making it only takes a few minutes, enough to relax you from the day’s stress.

For this one we’ve used St Isidoros cheese, a smooth and intense goat’s milk cheese, made on the island of Naxos and matured for 400 days. Come by Borough Market to taste it!

So here we go, ingredients and recipe for two people:

4 eggs
½ bunch asparagus
a couple of pinches of dried thyme
1 small leek
3 tbsp olive oil
100g St Isidoros cheese, grated
salt, pepper

Turn on your oven to grill.
Finely slice the leek. Remove the woody ends from the asparagus and cut each in half.
Blanch the asparagus in boiling water for two minutes.
In an oven proof skillet gently fry the leeks with the olive oil until softened.
Set aside and sprinkle half of the cheese.
Mix the eggs, salt, pepper and the rest of the cheese in a bowl, whisking with a fork.
Pour the egg mixture on top of the leeks and scatter the asparagus.
Place it under the grill for 5 minutes, or until the eggs are set.

We hope that by now you have relaxed. Set the table and serve with a simple green salad.

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