asparagus frittata with smoked salmon & horseradish sauce

Whether it’s part of an Easter brunch, a casual lunch or a light dinner, asparagus frittata with smoked salmon is simple to make, a perfect make-ahead meal that whispers spring has arrived. Asiago cheese & asparagus frittata is topped with wafer-thin slices of smoked salmon & a creamy caper, lemon & horseradish sauce. The results are utterly delicious.

Prep Time20

Cook Time25

Total Time45

Servings:

Calories: 253kcal

US Customary - Metric

1 lb asparagus, trimmed of tough woody ends (1 bunch)
salt
2 tablespoons olive oil
2 medium red onions, thinly sliced
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
12 large eggs
pinch of salt and freshly ground pepper
1 cup finely grated Asiago cheese
6 oz smoked salmon slices
sprigs of dill, wedges of lemon & diced red onion, to serve

LEMON CAPER CREAM

1/2 cup sour cream
2 tablespoons capers, drained & chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh dill

To make the lemon caper cream:

Combine all ingredients in a small bowl. Cover & chill until ready to use. This can be made 2 to 3 days in advance.

To make the frittata

Cut asparagus into three sections. Boil steam or microwave asparagus 1 to 2 minutes until bright green but still tender-crisp; drain well.
Heat the oil in a large, non-stick frying pan (12 inches) over medium heat. Add the onion & cook, stirring occasionally, for 10 minutes, or until the onion is softened.
Add the asparagus & stir until combined.
Whisk the eggs, salt & pepper together in a medium bowl. Sprinkle three-quarters of the cheese over the asparagus. Add the eggs, carefully swirling the pan to make sure the egg mixture is evenly distributed. Sprinkle with remaining cheese. Cook, covered, over medium –low heat, for 5 minutes or until the bottom is golden brown (you can lift a small section with a spatula to check.
Place the frittata under a hot broiler, 6 inches away from the heat source, for 1 to 2 minutes until the top is golden & eggs are set. Let stand in the pan for 10 minutes before inverting onto a plate or board (you can flip it back right side up if you prefer). The frittata can be made 2 days ahead & stored covered in the fridge.
Cut the frittata into about 8 wedges, top with smoked salmon, drizzle with lemon caper cream. Top with sprigs of dill & diced onion if desired. Serves 6 to 8.

Nutrition