Green Asparagus Frittata

Ingredients

• 1 kg green asparagus
• Salt
• 5 sprigs marjoram
• 8 eggs
• 100 ml heavy cream
• Pepper
• nutmeg
• 50 g Parmesan (1 piece)

Instructions

1. 1.

   Peel the lower third of the asparagus, trim the woody ends and halve the spears. Blanch in salted water for about 5 minutes until very firm. Shock in cold water and drain well. Spread in a baking dish lined with parchment paper. Wash the marjoram, shake dry and chop the leaves. Whisk the eggs with the marjoram and cream, season with salt, pepper and freshly grated nutmeg. Pour over the asparagus and sprinkle Parmesan on top.

2. 2.

   Bake the frittata in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 30 minutes until golden brown. Cut into pieces and serve.