This is a two-part recipe. The Asparagus Mousse listed at the end of the cooking directions is the perfect fresh addition to compliment the delicate flavor of the frittata.
Slice of Jess: Claudia at Sweet Biscuit Inn
Serves: 4
Ingredients
For the Frittata:
½ - ¾ pounds Green Asparagus, washed and trimmed
6 Large Eggs
¾ cup Heavy Cream
Salt, Pepper and Ground Nutmeg, to taste
4 slices of Salmon
Small roll of Fresh Goat Cheese
For the Asparagus Mousse:
1 pound Green Asparagus, cut into 1-inch lengths
2 tbsp. Olive Oil
Grated zest of 1 Lemon
Juice of ½ Lemon
Salt + Pepper, to taste
½ to ¾ cup shaved Parmesan Cheese
1 tbsp. Butter, divided
1 avocado, optional
Instructions
Preheat the oven to 400F. Line bottom of a 11x8 inch baking pan with parchment baking paper, extending up the sides. Cut asparagus into 1-1/2 inch pieces and arrange in pan, covering bottom.
Beat eggs in a large bowl; add cream, salt, pepper, and nutmeg. Pour eggs over the asparagus. Bake 8 minutes. Remove from the oven, arrange salmon slices and crumble goat cheese over top. Continue baking until eggs have set, 15 - 20 minutes.
While frittata bakes, steam asparagus until tender. Process asparagus, olive oil, lemon zest and juice, salt and pepper until smooth. Transfer to a bowl and fold in Parmesan Cheese (add avocado to the processor during this step, if preferred).
Use edges of parchment to pull frittata from pan and place on cutting board. Divide frittata into four triangular pizza slices, the two outer sides tripped accordingly.
Heap a nice amount of mousse next to the frittata slice and sprinkle with remaining parmesan cheese. Serve immediately.
Recipe by Slice of Jess at https://sliceofjess.com/a-guided-tour-at-sweet-biscuit-inn-in-asheville/