ASPARAGUS, ONION, AND EGG SANDWICH

by - 5:38 AM

Wild asparagus, which I foraged as a child, is more bitter (and thinner) than the
farmed variety, but I love any fresh asparagus in this spring frittata. Other
vegetables in season—such as mushrooms, broccoli rabe, peppers, and zucchini—
can be substituted as well. When I was a child, this sandwich was often taken out to
the fields during spring planting for the merenda or snack (although the bread does
get a bit soggy and it is best eaten immediately).
MAKES 2 HERO SANDWICHES, OR 4 ROLLS
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
½ bunch asparagus, peeled and cut into 2-inch lengths
½ teaspoon kosher salt
4 large eggs
4 ounces mild provola cheese, shredded
Two 6-inch lengths semolina bread, or 4 crusty rolls, lightly toasted
Heat the oil in a large skillet over medium heat, and add the onion, asparagus, and ¼
cup water. Season with ¼ teaspoon of the salt, then cover and let simmer until the
water has boiled away and the asparagus is tender, about 10 minutes.
Beat the eggs with the remaining salt. Pour the eggs into the skillet over the
vegetables, and cook, stirring, until just beginning to set but still wet, about 1 minute.
Sprinkle with the shredded provola, then cover and cook until the cheese melts, about 1
minute more. Uncover, stir to mix the cheese into the omelette, and serve on the toasted
bread or rolls.

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