Spring is bustin' out all over!

Everywhere you look there are signs of real Spring. One of our hens is sitting on four eggs, the two Pilgrim geese are sitting on at least a dozen eggs, the apple trees and pear trees are covered in beautiful blossom and the asparagus is up and doing.  As my mind wandered whilst working this morning (as it does from time to time) I wondered if we could have something a little different for dinner tonight that would use some of our seasonal goodies.  Suddenly there is food in the garden again.  I will leave the asparagus in the garden until nearer dinner time, so that it is as fresh as possible, but the eggs are already collected - thanks girls.

Caramelized Onion and Asparagus Frittata

                     1 jar Onion Marmalade

12 fresh asparagus spears,  

4 large eggs

3 large egg whites

Salt and pepper

Chopped fresh parsley

1.             Preheat the grill in your oven.

2.             In a bowl, whisk the whole eggs, egg whites and 1 tablespoon of water until frothy, then season with salt and pepper.

3.             In a pot of boiling salted water, cook the asparagus until tender, 3 to 4 minutes; drain and set aside.

4.             Add the onion marmalade to a skillet or oven proof frying pan and heat over a moderate heat until the onions are hot

5.             Pour the eggs over the hot onions in the skillet and let set for 1 minute. Cover and cook until the eggs are set  around the edges but still soft in the centre, 2 to 3 minutes.

6.             Arrange the asparagus on top of the frittata, then slip the pan under the grill and cook for 30 to 60 seconds, or until the omelette puffs up and lightly browns. Slide the frittata onto a serving plate and sprinkle with the chopped parsley. Cut the frittata into 6 wedges and serve.  Serves 6.