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Ingredientes
- 1 lb Thin asparagus Salt
- 6 lrg Chicken Large eggs or possibly 4 goose Large eggs Freshly grnd black pepper
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Unsalted butter
- 8 x Green onions including 2/3 of green parts thinly sliced
- 2 c. Leftover cooked capellini see * Note
- 1/4 c. Minced fresh Italian parsley - (packed)
- 1/2 c. Freshly grated Parmigiano-Reggiano cheese
Direcciones
- * Note: If starting with uncooked capellini, cook 3 ounces according to package directions till al dente. Drain well and run under cool water till completely cooled. Drain again.
- Snap off and throw away tough ends of asparagus. Cut stalks into 1/2-inch pcs. In a medium saucepan filled with boiling salted water, blanch asparagus just till it turns bright green, about 2 min. Drain asparagus; refresh under cool water. Drain thoroughly.
- Preheat oven to 475 degrees.
- With a fork, beat Large eggs well; season with salt and pepper. Set aside.
- In a large, ovenproof nonstick or possibly well-seasoned cast-iron skillet, heat oil and butter together over medium heat. Add in green onions and cook, stirring, till wilted, about 2 min. Reduce heat to low; add in asparagus. Cover skillet and cook till asparagus is tender, about 10 min. Season with salt and pepper.
- Add in capellini and minced parsley to skillet; toss well with asparagus. Spread pasta mix proportionately in skillet; slowly pour egg mix over pasta mix. The Large eggs should completely cover the pasta. Increase heat to medium, cover the skillet, and let the frittata cook, without stirring, till it begins to create a crust underneath, 2 to 3 min. Sprinkle grated cheese over frittata, transfer skillet to the oven, and bake, uncovered, till hard and the Large eggs are completely cooked in the center, 5 to 7 min.
- Remove from oven; let stand for about 5 min, then serve.
- Yields 6 servings.
