Taste Of The Seasons

 Asparagus Fennel Frittata

• 500g medium loose green Asparagus, woody ends snapped off, cut into 3-5cm diagonal slices

• 60g butter
• 2 Tablespoons olive oil
• 750-800g fennel trimmed, cut into quarters, thinly sliced
• 125g packet (1 cup) shredded parmesan cheese

Custard Mixture

Beat together in a bowl:

• 8, 55g eggs
• ½ cup reduced cooking cream
• Salt & freshly ground pepper to taste

Pre-heat oven to 180°C (Fan Forced) 190°C (Conventional)

Melt butter and oil in a large saucepan. When foaming subsides add fennel, reduce heat, cover and cook over medium heat, stirring occasionally for 5 minutes. Add asparagus continue cooking further 5 minutes.

Brush the base and sides of a 20-23cm x5cm deep square pan with extra oil and line with baking paper extending above pan edges on 2 sides. Spoon in vegetable mixture.

Carefully stir through egg mixture and parmesan cheese. Bake in pre-heated oven for 30-35 minutes or until centre is firm to touch. Remove and either serve at room temperature or chill until required.

Run a spatula along the 2 non paper pan sides. Using the extended paper as a guide, lift onto a board. Using a sharp serrated knife, cut in half, then into 4 squares or 8 triangles. Lift from paper base onto plates. Serve with tossed salad greens.

Serves 4 as a main course or 8 as a light meal.

Handy tip:

Omit fennel if out of season, replace with white onions.

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305