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Asparagus and New Potato Frittata - Organic Box News 3rd - 6th May 2011

Mattby Matt, 8 yr, 11 m ago in Blog
Comments | Tags: Box News, asparagus, UK, eggs

UK asparagus  id=Thanks to the fine weather the English asparagus season has started well, although a shortage of rain could soon cause problems. Our organic asparagus is from a farm near Thirsk in North Yorkshire, this week’s lettuces are from Lincolnshire and the cucumbers are from East Yorkshire. Our organic mushrooms are from Norfolk; a bit further away, but it’s actually quite hard to find UK grown mushrooms these days; most of the production has moved to Ireland, Holland and Poland where costs are lower. It’s encouraging to see more local produce arriving again, but we are still a few weeks away from the start of the English new potatoes, and carrots and onions aren’t usually harvested until midsummer. This week’s new potatoes and carrots are from Spain, and the onions are Dutch. Larger boxes have pak choi from Lancashire.Pak choi  id=

If you only have a small bunch of asparagus this is a good way of stretching it to feed several people. The spears can be arranged artfully on top of the eggs and a blast of heat from the grill helps bring out their flavour. Don’t worry if you don’t have new potatoes; add 200g sliced mushrooms with the onion ...

Asparagus and New Potato Frittata ( for 4)

  • 8 eggs,
  • 2 tbsp olive oil,
  • 400g new potatoes,
  • 1 onion chopped,
  • 1 clove garlic crushed and chopped,
  • 1 bunch asparagus,
  • salt and pepper,
  • 75g cheese (something white and crumbly like Wenslydale or goats cheese looks good, but parmesan or cheddar is fine too
  1. Trim the asparagus spears and drop them into a pan of boiling, salted water for 4 minutes, or until just tender.
  2. Fish them out and cool them under a cold tap.
  3. Scrape the potatoes, cut them into small pieces and boil in the asparagus water until just tender. Drain.
  4. Heat the olive oil in an ovenproof frying pan and cook the garlic and onions very gently until soft.
  5. Add the potatoes and cook gently for a few more minutes, then add the eggs, beaten with a little salt and pepper, and cook gently for 5 minutes.
  6. Place the asparagus spears on top, crumble or grate on the cheese and finish the frittata under a grill for couple of minutes or until the eggs are just set, but take care not to overcook it.

Serve with a green salad. 

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