Asparagus Frittata with Preserved Lemon, Mint and Feta

Asparagus Fritatta

Asparagus Frittata with Preserved Lemon, Mint and Feta

Yield: 6 servings

3 tablespoons unsalted butter
1 tablespoon finely chopped preserved lemon*, peel only (rinse lemon before chopping)
1 medium yellow onion, peeled and diced small
¼ teaspoon kosher salt
Freshly ground black pepper, to taste
1 pound asparagus, bottom of stems trimmed, stalks cut on the bias into 1/2 -inch slices, tips kept whole
7 large eggs, whisked with a fork
¾ cup crumbled feta cheese
1 packed tablespoon chiffonade (sliced very thinly) fresh mint leaves

1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

2. Set a large, oven-safe, nonstick sauté pan over medium heat and add the butter, preserved lemon, chopped onion, salt and some pepper.

3. Cook, stirring occasionally, until the onions become soft and transparent, about 8 minutes.

4. Add the asparagus stems, stir and let cook for 2 minutes.  Add tips, stir and cook for 1 more minute.

5. Add eggs and sprinkle over feta and the mint evenly. (Shake the pan to distribute the ingredients if needed.) Cook for 30 seconds, then transfer the sauté pan into the oven.

6. Bake, uncovered, for 11 to 13 minutes or until the eggs are just set.

7. Remove the frittata from the oven, slide out onto a cutting board, slice into 6 pieces, and serve.

*You can find preserved lemon at some local grocery stores and at Whole Foods and/or Amazon.

Week of recipes in review: asparagus, chocolate, cherries and strawberries

Just in case you missed last week’s recipes and/or are trying to plan your weekend menu and shopping list, don’t forget about these goodies which I posted on my blog last week.


Recipes in Review June 16 Week

Strawberry Kale Salad (top left)

Vanilla Cherry Clafoutis (top right)

Angel Hair Pasta with Asparagus, Lemon and Ricotta (bottom right)


Raw Asparagus Salad

Last call for asparagus! Make this quick and easy salad in only minutes – you’ll be delighted by the elegance and taste (and so will your guests)!

Raw Asparagus Salad



Raw Asparagus Salad

Yield: 2 to 3 servings


1 pound asparagus, ½-inch of ends cut off and discarded

3 tablespoons freshly squeezed lemon juice

3 tablespoons extra-virgin olive oil

kosher salt, to taste

freshly ground black pepper, to taste

small block of Parmigiano-reggiano cheese, not pre-grated


Cut off tops of asparagus and set aside.

In a small container with a tight fitting lid, combine the lemon juice and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Thinly slice half of the asparagus on a bias. Thinly slice the other half of the asparagus into rounds.

Add the asparagus, thin slices and tops, to a medium bowl. Add half of the dressing and gently toss to combine. Season to taste with salt, pepper and additional dressing as needed.

Divide onto plates and, using a vegetable peeler, shave thin slices of Parmigiano-reggiano over each plate. Drizzle with olive oil and serve.



Angel Hair Pasta with Asparagus, Lemon and Ricotta

Angel Hair Pasta with Asparagus

Seeing the first stalks of asparagus at the farmers market means Spring has sprung… and when they start to thin out, it means Summer is on its way. Asparagus is nearly all but gone in Southern California, but I managed to get my hands on some the other day and made this delicious and very quick dinner dish. Here’s to another day of Spring!


Angel Hair Pasta with Asparagus, Lemon and Ricotta

Yield: 2 servings

2 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest

2 teaspoons minced garlic

1 small shallot, diced small, 2 tablespoons

⅛ teaspoon crushed red chile pepper (chile flakes), or to taste

¼ teaspoon freshly ground black pepper, plus more to seasoning

¼ teaspoon kosher salt, plus more for seasoning

½ pound angel hair pasta

½ pound asparagus, bottom of stems trimmed, stalks sliced into1/8-inch rounds, tips kept whole

¼ cup extra-virgin olive oil, plus more for drizzling

2 tablespoons whole milk ricotta, drained *


In a small bowl, combine the lemon juice, lemon zest, garlic, shallot, red pepper flakes, pepper and salt.

Bring a small pot of water to a rolling boil. Add 2 tablespoons of salt.

Add the pasta to the boiling water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”). 30 seconds before pasta is finished, add asparagus to the pot.

After 30 seconds drain the pasta and asparagus, without rinsing, reserving 1/3 cup pasta water.

Return pasta and asparagus to the pot and add the olive oil, parsley and contents of the small bowl. Mix to combine. Add some of the reserved pasta water to loosen the pasta, if needed. Season to taste with salt, pepper and additional lemon juice.

Divide onto plates and top with a dollop of ricotta. Finish the dish with a touch of freshly ground black pepper (over the ricotta) and a drizzle of olive oil.


* Have you tried Angelo and Franco ricotta? It is made in downtown LA (they sell it at Whole Foods in Los Angeles). If you can get your hands on some, I highly recommend it – it’s creamy, thick and the taste is pure heaven!