Green Asparagus Frittata with Potatoes

This green asparagus frittata combines tender potatoes, fresh asparagus, scallions, parsley, and a creamy egg custard. It is simple enough for brunch and substantial enough for a light dinner.

The finishing touch is unexpected but delicious: serve each slice with a few drops of fruit vinegar or dark balsamic. The acidity brightens the eggs and balances the richness of the cream.

Ingredients

• 1 pound 2 ounces (500 g) mealy potatoes
• Salt
• 14 ounces (400 g) green asparagus
• 3 scallions
• 3 large eggs
• 7 ounces (200 g) whipping cream
• Butter, for the pan
• 2 tablespoons chopped parsley
• Freshly ground black pepper
• Ground nutmeg
• Fruit vinegar or dark balsamic vinegar, for serving

How to make green asparagus frittata

1. Cook the potatoes

Boil the potatoes in salted water until tender. Let them cool enough to handle, peel them, and cut them into thin slices.

2. Blanch the asparagus

Trim the dry ends from the asparagus. Green asparagus usually does not need to be peeled. Cook it in generously salted boiling water for about 1 minute, then transfer it immediately to ice water. Leave it for a few minutes, drain well, and cut into bite-size pieces. Halve very thick spears lengthwise.

3. Prepare the vegetables

Slice the scallions into rings. Remove the parsley leaves from their stems and chop enough to make about 2 tablespoons.

4. Mix the custard

Whisk the eggs with the whipping cream. Season assertively with salt, pepper, and freshly grated or ground nutmeg.

5. Assemble and bake

Heat the oven to 400°F (200°C). Butter a heavy oven-safe skillet or baking dish. Layer in the potato slices, asparagus, scallions, and parsley. Pour the egg mixture evenly over the vegetables.

Bake for about 15 minutes, or until the egg mixture is set. For an egg dish, the center should reach 160°F. Let the frittata rest for at least 5 minutes before cutting.

What vinegar goes with frittata?

Fruit vinegars such as apricot or plum are excellent with asparagus and eggs. A dark balsamic also works well. Add only a few drops at the table so the vinegar lifts the flavor without overwhelming it.

Serving ideas

Serve warm or at room temperature with a green salad, crusty bread, or sliced tomatoes. For a Styrian finish, try a light drizzle of Gölles Balsamic Apple Vinegar, or explore the Gölles collection for other fruit vinegars.