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Recipe Box – Entertaining with Linda Haynes

Gratinéed Asparagus, Tomato and Chèvre Frittata Hero Image

Gratinéed Asparagus, Tomato and Chèvre Frittata

Serves 6 to 8, depending on appetite


8 asparagus stalks
½ cup (120 mL) fresh bread crumbs
2 Tbsp + 2 tsp (40 mL) unsalted butter
½ cup (120 mL) grated Parmigiano-Reggiano
3 green onions, white and light green part, thinly sliced
9 large eggs
¾ tsp (4 mL) kosher salt
8 cherry tomatoes, seeded and cut in strips
3 oz (85 g) creamy mild chèvre, crumbled, about ⅓ cup (80 mL)
1 tsp (5 mL) minced fresh tarragon
¼ tsp (1.2 mL) coarsely ground black pepper


Clean and boil the asparagus until cooked but still a bit crisp. Plunge into cold water to preserve the colour and drain. Cut into 1-inch (2.5-cm) pieces but reserve 3 tips 3 inches (7.5 cm) long. Set the 3 tips aside.

In a small frying pan, sauté the bread crumbs in 1 Tbsp (15 mL) melted butter until toasted and golden. Cool and mix with the Parmigiano-Reggiano. In the same frying pan, lightly sauté the green onions and 2 tsp (10 mL) melted butter.

Preheat the broiler.

Whisk the eggs with the salt in a small bowl. Melt the remaining 1 Tbsp (15 mL) butter over medium heat in a 9- to 10-inch (23- to 25-cm) sauté or frying pan until it just bubbles. Make sure to coat the sides of the pan with butter as well as the bottom – a non-stick pan is preferable.

Turn the heat to medium-low, pour the eggs into the pan and cook for 1 minute. Evenly distribute the tomatoes, the 1-inch (2.5-cm) pieces of asparagus, the chèvre, onions and tarragon over the eggs and grind on the pepper. Cover the pan with a lid and continue cooking for about 8 to 10 minutes or until the frittata has puffed slightly around the edges and there is just a glistening of liquid egg still visible in the middle.

Remove the frittata from the heat and sprinkle with the bread crumbs. Place under the broiler for no more than 2 minutes.

Decorate the middle of the frittata with the reserved 3-inch pieces of asparagus. Serve immediately from the pan or, if you are using a non-stick pan, slide the frittata onto a warm serving dish. Serve with warm slices of baguette or whole grain bread.

This recipe is from Linda Haynes, the More from ACE Bakery cookbook.

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