The Artist, the Cook, and the Gardener (Andrews McMeel Publishing, 2013) is a lavishly illustrated, sumptuous collection of recipes celebrating the enduring connection between art, cooking, and gardening, inspired by the seasonal bounty of homegrown fruits and vegetables or just-picked produce from local farms. The following recipe is excerpted from, “Spring Asparagus Frittata with Peas and Pepper.”
You can purchase this book from the Capper’s Farmer store: The Artist, the Cook, and the Gardener
Other Recipes from The Artist, the Cook and the Gardener:
• Chocolate Chunk Cookies Recipe
• Caesar Salad Recipe with Lemon-Grilled Chicken
• Strawberry Tartlets Recipe
Asparagus Frittata Recipe with Peas and Peppers
1 pound medium asparagus
1 small orange bell pepper
1 small red bell pepper
1 tablespoon butter
2 medium shallots, peeled and minced
2 scallions, green and white portions, thinly sliced
5 large eggs
1/4 cup mayonnaise
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1 cup shelled fresh garden peas
Preheat oven to 350°F.
Butter a 2-quart (8 by 12-inch rectangular or oval) baking dish.
Snap off the tough ends of the asparagus. Peel the lower part of the asparagus stalks with a peeler.
Bring a large pot of water to a boil. Boil the asparagus spears for 1 minute, and then transfer them to a large bowl of ice water to stop the cooking. Drain asparagus and pat dry. Cut half of the asparagus spears into 1/2-inch lengths on a diagonal, reserving the remaining uncut spears for topping the frittata.
Cut the orange pepper lengthwise, core and seed it, and then slice it lengthwise into 1/4-inch thick strips. Prepare the red pepper the same way, but cut it into small dice. In a skillet over moderate heat, melt the butter and sauté the orange and red peppers, shallots, and scallions until tender, about 10 to 12 minutes. Reserve 1/4 cup of the sautéed orange pepper strips for topping the frittata.
In a large bowl, whisk together the eggs, mayonnaise, salt, pepper, and parsley until smooth. Stir in the sautéed pepper mixture, the cut asparagus, and the fresh peas. Pour the mixture into the prepared baking dish. Arrange the reserved asparagus spears and pepper strips on top.
Bake for 35 to 45 minutes, until the egg mixture is set. Let cool for 10 minutes before serving.
Reprinted with permission from The Artist, the Cook, and the Gardener, Recipes Inspired by Painting From the Garden by Maryjo Koch and published by Andrews McMeel Publishing, 2013. Buy this book from our store: The Artist, the Cook, and the Gardener