Asparagus frittata

Asparagus frittata

Frittata con asparagi

Sharing Puglia
Alicia Taylor

The first lunch that Vivienne and I ate recently in the wonderful seaside town of Bari was one of our most memorable. Upon arriving at our friend Tommaso’s home, a table groaning with Pugliese specialties, such as frittata di lampascioni, focaccia and the ubiquitous fresh ricotta, greeted us. We made a mental note to ‘pace ourselves’ as we quickly realised that this was only the first course! The wild asparagus that Tommaso bought that morning was dark green, thin and had a very strong, pungent flavour. If you ever find wild asparagus at your local market, don’t miss out and buy it immediately!


Quantity Ingredient
3 slices focaccia, or similar bread
200ml full-cream milk
250g asparagus, woody ends discarded
18 eggs, beaten
3 spring onions, thinly sliced
2 tablespoons chives, finely chopped
2 tablespoons olive oil
100g soft goat’s cheese, crumbled


  1. Preheat the oven to 200°C.
  2. Soak the focaccia in the milk for 5 minutes. Squeeze the bread well and reserve on a plate until needed.
  3. Blanch the asparagus in boiling salted water for 1 minute. Drain well and immediately refresh in iced water for a few minutes, until the asparagus is cool and bright green in colour.
  4. In a large bowl mix the eggs, spring onion and chives and season well with salt and freshly ground black pepper. Add the drained asparagus and stir gently to combine.
  5. Heat the olive oil in a large ovenproof frying pan over medium heat and pour in the egg mixture. Cook for 5 minutes undisturbed and then carefully check that the base has cooked slightly.
  6. Place the goat’s cheese on top, transfer the pan to the oven and bake for 10 minutes, until golden.
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