Spring, Rain, Asparagus and Frittata

The calendar says the spring it’s here, but the weather says something different … rain and always rain !!! What a crazy  season: rain and cold in the morning, sun and warmth in the afternoon and the day after? who knows! We have to go out in the morning with jackets and sweater, and come back home in a sweat …

Are you going to come to Tuscany now? Would you like to know what kind of clothes put in your luggage? Everything! Jackets and tops,  sweater and light t-shirts, boots and flip flop, jeans and shorts … everything! You have to be ready for all kind of weather !!!  Last week in the morning, around 9am,  i was going to the lab crossing Piazza dei Miracoli in Pisa, i was wearing a jacket because it was raining and for me it was cold, some tourists were wearing shorts and t-shirt.  In the afternoon it was sunny and so hot that i sweated to death … it is hard to give a good advice!!!

Rain or not, it’s spring and i love this season and i love the asparagus that grow in this season. Usually in April, every sunday morning, we go around  fields looking for wild asparagus. They are fantastic and very tasty, more than the normal ones. Pasta, Risotto, soups, fried eggs, frittata  ( and more recipes) are fantastic prepared with wild asparagus. Every sunday i was ready for my “asparagus hunt” with basket and knife but, as i said, this crazy season hasn’t given me the possibility to look for them: it was raining for all April and now i cannot find them anymore. Fortunately markets are full of “traditional” asparagus.

For our co-post about spring, Marissa and i have decided to share a recipe with asparagus. She has prepared Polenta Huevos Rancheros with Asparagus (yummi !!!), i have prepared my asparagus&gorgonzola frittata:

Asparagus&Gongorzola Frittata

5 eggs
1/4 cup of milk
a small piece of butter
a big piece of gorgonzola
500gr asparagus, trimmed
olive oil
a clove of garlic
a pinch of salt
a pinch of pepper

   

   

In a saucepan saute the clove of garlic in extravergine olive oil, then add the asparagus. Cover and cook them untill they become tender.
In a bowl, beat eggs, add milk, salt and pepper. In a pan (not the one with asparagus!) melt the butter. Then pour the egg mixture, cover and cook over medium-low heat until eggs are nearly set, about 10 minutes. Cut thin slices of gorgonzola. When the frittata is almost ready ( still liquid on top), put the slices of cheese on the frittata. When the cheese is melted, add the asparagus. Cover and cook for 5 minutes more.

Buon Appetito !!!