Asparagus and Prosciutto frittata

Margaret Fulton is often called the ‘woman who taught Australia to cook’. Her new ‘textbook’, ‘Margaret Fulton’s Kitchen’  (Hardie Grant, $49.95)  features some of the old favourites, as well as some new additions to the curriculum. This recipe, says, Margaret, is especially good following a trip to the local grower’s market. It’s healthy, easy, and just as good cold as hot.

You will need:

1 bunch asparagus

2 tablespoons olive oil

12 large eggs

1⁄2 cup grated parmesan cheese

freshly ground black pepper

a little freshly chopped oregano or marjoram

125 g sliced prosciutto, cut into large squares

Break the tough ends from the asparagus stalks and wash stalks

thoroughly. Heat 1 tablespoon of the oil in a large frying pan (about

23–25 cm) and gently pan-fry the asparagus for about three minutes until softened and bright green. Add half cup of water and cook another two minutes until tender. Remove from pan and set aside.

Meanwhile, lightly beat the eggs in a bowl and add the parmesan,

pepper, oregano or marjoram, and prosciutto. Reheat the pan with

the remaining oil and pour in the egg mixture. Cook over a moderate heat for two minutes and arrange the asparagus decoratively on the eggs.

Continue cooking until partially set, then run a spatula around the edges to separate the frittata from the pan. Place a plate on top and invert the pan. Slip the uncooked side back into the pan to cook until golden.

Alternatively, instead of inverting the frittata, place the pan underneath a hot griller until an even, light golden brown. Cut into wedges to serve. Serves 6

3 more ways with asparagus

Asparagus carbonara Cut trimmed asparagus spears into thirds or quarters. Fry batons of bacon slowly in a dry nonstick pan until crispy. Cook spaghetti, adding asparagus for last two minutes of cooking, drain, add a beaten egg per person, the bacon and stir to combine. Serve with freshly grated parmesan and black pepper.

Roasted asparagus Roll asparagus spears in a little olive oil, season with salt and black pepper and roast at 180 C for about 15 minutes, until tender and caramelised. Add a splash of balsamic vinegar to the pan, roll the spears thought the juices, and serve with roast chicken.

Asparagus and lemon risotto Blanch 1cm pieces of asparagus in a little boiling water until tender. Drain, reserving the water. Fry a sliced onion and celery stick in a little olive oil until soft, then add a cup of rice and fry until grains become transparent. Add reserved water, and stir. Add hot chicken stock, a ladleful at a time, and continue stirring until rice becomes creamy and soft. Add the zest of a lemon, the asparagus, salt and pepper to taste. Serve sprinkled with freshly chopped parsley and pass the parmesan.

by Robin Powell