Asparagus and Ramp Frittata

Asparagus and Ramp Frittata

There is something about having really fresh, seasonal ingredients that makes cooking more fun. I got some beautiful purple asparagus and fresh eggs from my friend Carl at Blue Pike Farm. I decided to pair them with some fresh ramps and had a great dinner last night. I also added some home canned tomatoes and some cheese to finish the dish. I started by chopping the asparagus into 1/2-inch pieces and cooking the asparagus in butter until tender. Then I tossed in about  a cup of chopped ramps and half a cup of parsley. I had an open jar of home canned tomatoes so I added about a cup of the tomatoes to the pan. I cooked the mixture until most of the liquid was gone. I added a sprinkle of salt and some fresh ground pepper and hot sauce the to mixture in the skillet. I then beat together 4 eggs and poured them in the pan over the veggies.  I turned the heat down and put a lid on the skillet. Once the eggs were set- about 10 minutes later- I topped the eggs with some cheese and replaced the lid for a few more minutes so the cheese would melt. My friend Sue stopped over and we had a great and simple dinner.

Asparagus and ramps cooking

Simmering the veggies

Ready for the cheese!!

Slide onto a plate before cutting and serving