Let’s talk asparagus, bacon, mushrooms, onions, and eggs…

It’s asparagus season, and I’m buying as much as we can eat. Which is a lot. My favorite recipe so far is this frittata I made with eggs from the CSA.

First, I fried the bacon. Seriously, doesn’t every good recipe start with the word, “first, fry the bacon?”


Next, sauté the onions and mushrooms.

Yum, yum.

Then add the asparagus.

Yum, yum, yum.

Look at these beautiful eggs. Crack five eggs and add about 1/2 cup of milk, salt and pepper and mix gently.

So fresh, they still have feathers on them.

When the asparagus starts to turn bright green, add the bacon, and arrange the asparagus so that every bite gets some. If you take a look at the photo above, you’ll see how I actually took the asparagus out and cut it so that I could arrange the spears nicely. Next time, I’ll do that first.

Yummy and pretty.

Pour the egg and milk mixture over the veggies and bacon.

Yum, yum, yum, yum, yum.

Sprinkle some shredded Parmesan cheese on top (or cheddar, or whatever you like), and place it in a 350° F oven for about 20 minutes, until the egg mixture is cooked thoroughly.

Yum, yum, yum, yum, yum, yummity yum.

Slice and eat! Don’t worry about how to preserve the left-overs. There won’t be any.


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