I can't get enough of British asparagus when it's in season, I'm lucky enough to a have a few growers local to me who produce fantastic asparagus.
This is such an easy yet absolutely delicious egg frittata recipe which I came up with for a farmers market. Ive added my preserved wild garlic (in oil) here, which works well but you could substitute this with a regular fresh pesto for added oomph! The combo of goats cheese, wild garlic and nutty roasted asparagus is always a winner in my book!
Serves 6 as a starter, 4 for a main. Great with a lemony dressed green salad!
Ingredients
- 7 large eggs (needless to say free range)
- 1 tbsp cream cheese
- 2 bunches of asparagus
- 1/2 log goats cheese
- 1 tbsp grated Parmesan
- Large handful of mint leaves finely chopped
- Wild garlic puree (in oil) or a good fresh pesto
- Sea salt, pepper
