Asparagus Fritatta
Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 15 minutes
Total Time: 1 hour
1/2 lb bacon, cut in 1 inch pieces
12 stalks of asparagus,
1/2 cup sun dried tomatoes, chopped
1 tbsp oil from the sun dried tomatoes
2 shallots, chopped
1 garlic clove, minced
8 eggs, lightly beaten
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/2 cup, marscapone
1/2 cup parmesan
1. Steam asparagus for 5 minutes. Let cool. Cut 8 tips to 4 inch lengths. Cut the left over into 1/2 inch pieces. Set aside.
2. In oven safe 10-inch skillet cook bacon and set aside. Wipe skillet with paper towel.
3. In skillet, add sun dried tomatoes and its oil, add the shallots. Cook for 5 minutes over medium heat. Lower heat and add garlic. Cook for another minute.
4. In large bowl, add eggs, bacon, asparagus bits, salt, nutmeg and pepper. Beat. Add mixture to skillet and lightly mix in the shallots and sundried tomatoes. Dollop the marscapone on top and sprinkle the parmesan.
5. Layout the 8 – 4″ asparagus spears on top. Cover and continue cooking at medium-low for approximately 7 minutes or until slightly moist on top.
6. Remove cover. Place under broiler for three minutes to lightly brown the top. Serve with a salad or other green vegetable.
