Asparagus is cheaper when it’s in season and it’s an aphrodisiac too, so whip up this easy frittata if you’re having a romantic night in or a dinner party.
- 12medium asparagus spears, trimmed to fit the width of the tin (about 500g/1lb – to 300g/10oz trimmed).
- 8 baby leeks, or 1 medium leek, trimmed, sliced into fine rings
- 2 x 125g packs hot smoked trout fillets
- 6 medium eggs
- 100ml (3½fl oz) half-fat creme fraiche
- 2tbsp chopped fresh tarragon
- Salt and ground black pepper
- Roasted baby carrots and baby turnips, or green salad, to serve
- Set oven to gas mark 6 or 200°C. Add asparagus to a large pan of boiling salted water, cook for 5 mins. Add leeks and cook for 2 mins. Drain and cool under running cold water. Drain again and dry on a tea towel.
- Flake fish into the lined tin, then sprinkle in the leeks and arrange asparagus on top in rows.
- Beat the eggs with the creme fraiche, add the tarragon and a little seasoning, and pour over the asparagus in the tin.
- Bake for 25 mins until just firm. Leave to cool for a few mins before taking out of the tin and cutting into slices. Serve warm with roast baby vegetables that can cook at the same time. (Not suitable for freezing).
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.