14.9.12

Julius Caesar and my Asparagus Frittata

There is something so intriguing about a savoury Bundt cake! But when I told my husband that I was going to make an Asparagus “cake” for breakfast, there was a look of intense despair on his face. In his mind, and in my mind too, vegetables don’t really belong in a cake. Julius Caesar liked Asparagus, yes. But I doubt that even the brave Roman would have bitten into an Asparagus “Cake”. I, on the other hand, love everything to do with this beautiful gift of summer. The fact that it was expensive and exotic when I first heard of it, and forbiddingly delicious when I first tasted it, has made it something of a “mood food”. I love the taste and texture, so reminiscent of those early days of our trysts when I wished I could eat more of this strangely addictive vegetable.



I found this absolutely gorgeous looking recipe HERE. And I knew this baby had to adorn our morning hours. I used her recipe without any alterations, and it turned out great. My husband’s apprehensions were quite unfounded, and several helping vanished within the half hour that we usually put aside for breakfast. I paired it with a pitcher full of strawberry banana lime coconut milk smoothie, and by the time it all ended, we were ready to call it day, take a day off from office and spend the rest of our day planning a trip to France. Well, wisdom prevailed and the plan was put on hold. What I am saying is, you’d probably want to make this on a weekend. It does strangely pleasant but naughty things to your mind.








Ingredients
*serves 10-12
1 tablespoon of butter
2 cups of grated white cheddar
3 stalks of green onion, finely diced
1 bunch of asparagus, trimmed (about 16-20 stalks)
12 large eggs, lightly beaten
1 large onion, peeled and diced
2 carrots, peeled and grated finely
1 cup of all-purpose flour
1 cup of milk
salt and freshly-ground pepper, to taste
Preparation
  • Preheat oven to 375 degrees F (195 C). Grease a large Bundt pan with butter.
  • Combine 1/2 cup of the grated cheese with 1 tablespoon the green onions and set aside.
  • Bring a pot of salted water to a boil, add in the asparagus stalks and cook for about 3-4 minutes (until you can easily pierce the stalks with a fork). Drain and rinse with cold water before drying them with paper towels.
  • Cut the asparagus into 1/4 inch slices and place them in a large bowl. Add the flour, milk, eggs, carrots, onions, and cheese to the bowl. Season with salt and pepper and stir to combine.
  • Pour the contents of the bowl into the bundt pan and bake for about 45 minutes (until firm and lightly golden). Remove from the oven and let cool. 
  • Invert the bundt pan onto a baking sheet and evenly top the frittata with the cheese and green onion that you had set aside. Grill for a few minutes, letting the cheese melt. Serve on a large plate/platter.

Health Note:
Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

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