Asparagus and Chevre Frittata
Recipe Courtesy of St. Supéry Estate Chef
½ a bunch of asparagus
Coarse salt and freshly ground black pepper
12 large eggs
4 scallions, thinly sliced
2 Tbsp minced chives
1 Tbsp minced Italian parsley
2 tsp minced tarragon
Zest of half a lemon
2 Tbsps extra-virgin olive oil
4 Tbsps (2 oz) Chevre
Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Slice asparagus on a bias into ½ inch pieces, reserving the tips for garnish. Set aside.
Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, parsley, tarragon, lemon zest and asparagus stalks.
Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.
Bake until eggs are completely set, 5-7 minutes. Let cool slightly before serving.
Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc
First Course, Entree
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