Asparagus Frittata Recipe with Peas and Peppers

This delicious asparagus frittata will satisfy you year round.

| September 2013

  • This asparagus frittata recipe allows you to craft a delicious dish for the whole family.
    Photo Courtesy Andrews McMeel Publishing
  • “The Artist, the Cook, and the Gardener,” by Maryjo Koch, is full of brightly-colored artwork and photographs of delicious recipes inspired by the seasons.
    Cover Courtesy Andrews McMeel Publishing

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

Serves 6

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.



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