Asparagus has a long history, going back as far as the first century in ancient Greece and Rome. It was cultivated for medicinal reasons and legend has it that it was so revered it was offered up to gods in rituals. The ancient Greeks and Romans used a Persian word asparag, which meant shoot. Today, asparagus is planted in the ground three years before it can be fully harvested. In the first years farmers only harvest for short period of time, to allow for further growth. Thereafter mature plants are harvested periodically over a season that stretches up to 90 days. Each mature plant yields about half a pound of asparagus spears per year and will generally produce from eight to 12 years. Asparagus can grow six to seven inches in one day! Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol and very little sodium. Asparagus is a “Clean 15” food, meaning it has a low pesticide load and is one of the safest conventionally grown crops to consume. According to Dr. Andrew Weil, asparagus is a food that does not need to be purchased organic.
Ingredients
- ½ bunch asparagus (about 14 thick spears), cut into 1-inch pieces
- 1 cup shiitake mushrooms, thickly sliced
- 1 cup peeled, diced sweet potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- 8 large eggs
- ⅓ cup heavy cream
- ¼ cup mascarpone
- ¼ cup spring onions, chopped
- ½ cup crumbled goat cheese, divided
Preparation
Preheat oven to 425°F.
Arrange asparagus, mushrooms and sweet potatoes on a rimmed sheet pan, drizzle with olive oil, toss lightly to coat, season with salt and pepper. Roast 20 minutes or until slightly caramelized on the bottom. Remove from pan and set aside to cool.
Reduce oven temperature to 350°. Liberally grease an 8-inch square or 8-inch-diameter round baking dish at least 2 inches deep. Whisk eggs, cream and mascarpone together. Stir in mushrooms, asparagus, half the goat cheese and the green onion.
Pour mixture into prepared pan and sprinkle remaining goat cheese over the top. Bake 25 minutes. The top of the frittata should be puffy and rounded with a custardy texture. Do not overbake. If more time is needed, continue baking in 5-minute increments, checking each time
Serve immediately.
