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| Contributed by Margot Kingston
Unfortunately, I was detained on the west coast* and missed the great
asparagus fest. But I was pleased to vicariously enjoy Sunday’s fun of
tasting and testing various asparagus dishes.
Here is my recipe for an asparagus tortilla, similar to the frittata. This is a springtime
dish served in Extremadura, using slender spears of wild asparagus with a very strong flavor. I adapted the recipe from Penelope Casas.
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• | 1. Sauté diced onion (1), chorizo (1/4 lb), ham (1/4 lb) and potatoes ( 2 cooked) in olive oil.
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• | 2. Add 6 slightly cooked asparagus spears (cut into 1 inch pieces) and pimento.
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• | 3. Lightly beat 8 eggs and add the veggies, chorizo etc., then return all to the pan and cook omelet style.
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• | 4. Season with salt, pepper.
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| This dish is delicious served hot or cold.
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