The French have quiche, Spanish – potato omelet & the Italians – frittata. Asparagus & Salmon Frittata – simple to make – requiring only a handful of ingredients, the beauty of it really lies in its make-ahead component making it perfect for an Easter brunch as all that’s left to do just before serving is to top each wedge.
Served cold topped with smoked salmon, a creamy, lemony caper dressing, fresh dill & diced red onion, the inspiration for this recipe came from the ubiquitous smoked salmon bagel.
If there’s such thing as a perfect threesome then asparagus, eggs & smoked salmon are top of the list – whether they’re in a quiche, a frittata, a salad or served simply side-by side – together they’re brunch perfection. None requiring much fussing over making them easy food for entertaining.
Chameleon-like, Asparagus & Salmon Frittata, although fabulous as part of a brunch menu, can make an appearance on a lunch or dinner menu & not look out of place – served with a simple garden salad. And while there’s nothing particularly inventive about a frittata, our goal here is to arm you with a few really good make-ahead recipes for throwing a stress-free Easter brunch. This recipe along with Strawberry Croissant Pudding & Tomato Goat Cheese Tarts would be wonderful for any brunch or special occasion as all are easy recipes with make-ahead components we all love when we’re throwing any sort of soiree – big or small. All that’s left for you to do on the day, is throw on a party frock & pop open some bubbles. We think that sounds pretty good. Cheers, Lovoni
Asparagus & Salmon Frittata
- 1 lb asparagus, trimmed of tough woody ends (about 1 bunch)
- 2 tablespoons olive oil
- 2 medium red onions, thinly sliced
- 1 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 (cold) smoked salmon
- 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.
- 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 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 a day ahead & stored covered in the fridge. Cut & top with salmon just before serving.
- 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.