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Gary Solomon
Posted March 17, 2006 06:49 AM
Dave Wagner's Herbed Asparagus & Ham Fritata
1/2 lb. asparagus, blanched & cooled
6 eggs, whisked
2/3 c. heavy cream
1 c. ham, diced
1 sm. onion, chopped 1 pkg. Herb Boursin cheese
2-3 scallions, chopped
1 sm. onion, sliced
1/8 tsp. white pepper
1/8 tsp. cayenne pepper
1/4 ts. salt
1 tsp. flour
Saute ham in vegetable oil. Remove. In same pan saute onion until lightly caramelized. Combine ham and onion in a greased baking dish. Put half of the cheese over ham and onions. In a blender add in egg, cream, salt, peppers and flour. Blend on high for 2 minutes until foamy. Pour egg mixture over ham in pan. Arrange asparagus over egg mixture alternating tip pattern. Sprinkle with scallion and dot with remaining cheese. Bake at 350F. degrees for approximately 25 minutes or until golden. Slice in wedges and serve with buttered toast points.
Gary Solomon
www.TheRecipeExchange.com
Posted March 17, 2006 06:49 AM
Dave Wagner's Herbed Asparagus & Ham Fritata
1/2 lb. asparagus, blanched & cooled
6 eggs, whisked
2/3 c. heavy cream
1 c. ham, diced
1 sm. onion, chopped 1 pkg. Herb Boursin cheese
2-3 scallions, chopped
1 sm. onion, sliced
1/8 tsp. white pepper
1/8 tsp. cayenne pepper
1/4 ts. salt
1 tsp. flour
Saute ham in vegetable oil. Remove. In same pan saute onion until lightly caramelized. Combine ham and onion in a greased baking dish. Put half of the cheese over ham and onions. In a blender add in egg, cream, salt, peppers and flour. Blend on high for 2 minutes until foamy. Pour egg mixture over ham in pan. Arrange asparagus over egg mixture alternating tip pattern. Sprinkle with scallion and dot with remaining cheese. Bake at 350F. degrees for approximately 25 minutes or until golden. Slice in wedges and serve with buttered toast points.
Gary Solomon
www.TheRecipeExchange.com