1 pound thin
asparagus, tough ends trimmed and cut into 1-inch diagonal pieces
8 large eggs
3 ounces cream cheese, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces thinly sliced smoked salmon, julienned
2 tablespoons fresh chopped dill
1 tablespoon butter
1/2 cup chopped yellow onions
1/2 cup grated Asiago cheese
Capers, preferably whole caperberries with stem, for garnish, if desired
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil. Blanch the asparagus
until crisp-tender, about 1 1/2 to 2 minutes. Drain asparagus and
immediately plunge into an ice-water bath. Chill completely, remove
asparagus from the ice water and pat dry.
Whisk together eggs, cream cheese, salt, and freshly ground black
pepper. (The cream cheese will remain in pieces.) Stir in the smoked
salmon, dill, and blanched asparagus.
In a 12-inch, nonstick, ovenproof skillet, heat butter over medium
heat. Add onions and saute until softened, about 3 minutes. Reduce the
heat to low and pour the beaten egg mixture over the onions. Cover and
cook until the bottom and sides are set but not too brown, about 15
minutes.
Uncover the frittata and bake for about 13 minutes. Remove the
frittata from the oven and sprinkle the cheese over the top. Bake for an
additional 2 minutes or until the cheese is melted and the eggs are
cooked through. Allow frittata to rest for 3 to 5 minutes, before
unmolding.
To remove the frittata from the skillet, run a heatproof rubber
spatula around the edges of the frittata to loosen it from the pan.
Gently slip the frittata from the skillet to a large plate or serving
dish. Slice frittata into wedges and serve with capers if desired. |
