To Head Chef Lisette Magampon, springtime means asparagus season. One of her favourite memories from her time training in Italy are the frittatas her mentor would make after visiting the local markets, finding the freshest ingredients and applying Italian techniques to create delicious dishes. In May, market stalls throughout the country are filled with native white, green and purple asparagus, freshly hand-picked from the fields and at the peak of its flavour. Now, she shares this simple recipe, the one that she looks forward to recreating every year in celebration of the budding season.
10 eggs, whole
12 spears asparagus, cut into 1-inch pieces
1 bunch basil, chopped
140 – 150g Pecorino Romano cheese, grated
30g olive oil
1 pinch salt
5g black pepper
- Bring a cast iron skillet to medium heat. Once hot, add olive oil and asparagus. Continue to cook over medium heat until the asparagus is charred.
- In a medium-size bowl, beat the eggs until there are no white streaks.
- Add salt, pepper and Pecorino Romano to the beaten eggs.
- Pour the egg mixture over the charred asparagus in the hot cast iron skillet. Slowly combine and distribute the mixture evenly over the pan until the frittata begins to set.
- Sprinkle in the chopped basil.
- Continue to cook the frittata over medium-high heat until it is firm and lightly browned.
- Flip the frittata upside down on a plate, then back into the pan over low heat for one minute.
- Cut into slices and serve.
- Optional: Enjoy with a mixed green salad.
For more inspiration, stop-by Osteria Marzia where Lisette has created four thoughtfully crafted dishes that showcase asparagus.