Asparagus Frittata
...plus a Strawberry Arugula Salad with crunchy quinoa, my favorite way to roast asparagus, and a springy Chopped Salad
Hi, friends!
I think spring has finally sprung in Madison. I’m still bracing myself in fear of April snow but the daffodils in the yard opened this week, so…good sign? My mind has now turned to gardening. Did you know many public libraries offer free seed packets? I want to build some garden beds in the front yard for veggies and flowers and I’m considering these terracotta-colored ones.
Spring ingredients are starting to be available, too! Right now I’m loving strawberries and asparagus and I have some ideas for you below.
But first —> Upcoming Events:
Sun, April 12: My Virtual Floral Watercolor Class starts this Sunday…would you like to join? I’ll be zooming live and leading step-by-step instruction to learn to paint watercolor flowers. If you’re watercolor-curious, this is a fun entry point.
May 1-3: I’m excited about the 2-day Watercolor Feast Retreat I’m hosting in-person at the famous resort in Kohler, WI! Come stay with me at the gorgeous American Club. If you haven’t heard of it, it’s a pretty iconic spot (Martha Stewart was recently there!). During this creative culinary retreat, I’ll lead a cooking class and a watercolor class and we’ll dine in some of the most beautiful spaces at the resort. Grab a friend (or partner who loves to golf) and come for the weekend — Register here!
Spring Recipe Inspiration
This month’s special recipe for FF Supper Club subscribers is a delicious, savory Asparagus Frittata with scallions and potatoes. It’s all baked in a cast-iron skillet and makes a beautiful vegetarian main for breakfast, lunch or even dinner!
More spring recipes from the archive:
From The Watercolor Feast, I love the recipe idea on page 99 which reads, “Make a spring salad by combining sliced strawberries, cubed cucumber, quickly sautéed chopped asparagus, crumbled feta, mint & a light vinaigrette.”
Try painting a strawberry while you’re at it!
Chopped Asparagus Strawberry Salad:
I also love a simple roasted asparagus. Just roast at 425°F for 15-20 min drizzled with olive oil, salt and pepper:
Here’s a simple idea for a Strawberry Salad: Toss arugula, sliced strawberries, quick-pickled red onions, slivered toasted almonds, crumbled feta, a couple tablespoons of crispy puffed quinoa and ribbons or slices of cucumber with your favorite vinaigrette.
To make the quick pickled red onions, put red onion slices in a bowl. Pour vinegar (apple cider, red wine or rice) over the onions to cover them, then stir in a drizzle of honey or agave and a pinch of salt. Allow to soak for about 10 minutes, then drain and add to salad.
Asparagus Frittata
Vegetarian mains need protein and eggs are a crowd-pleaser. This recipe is filling because of the potatoes and just needs a salad on the side to be a meal. I’ve learned that baking powder is the secret ingredient to a puffy frittata as it really enhances the texture. Supper Club subscribers…keep this recipe in your back pocket, it’s a good one!
Asparagus Frittata
Serves: 6–8
