Pros: I love the asparagus and goat cheese. I’m really looking forward to having the little leftovers i have for lunch! Now, crack the eggs in a bowl and whisk until uniform: you want your mixture consistent, not whipped. The frittata is also delicious cold, making it perfect for canapes. See what you think. It was getting late and I still didn’t know what to make for dinner, only that I wanted it to take no time at all because sometimes you look so hard for dinner inspiration, you sap all of your cooking energy en route. and second, i think this would be better with meyer lemons if you can get them (sweeter, overall better flavor). Jun 4, 2016 - Ribboned asparagus and goat cheese make for a swirly, stunning quick spring weeknight dinner, hooray. 1 cup (about 3 to 3 1/2 ouncesgrated Parmesan cheese. It had a good flavor – asparagus+lemon is great. I think I’ll try this and add some green onions and feta at the end too :). It’s just the thing to brighten up a cold saturday evening! A bit late to the party, but this was exactly what I wanted to make this sunny London evening. Required fields are marked *. Rated 3 out of 5 by danya from Good but needs modifications This was the 3rd W-S frittata I've made and it definitely ranked in 3rd place. thank you! Love donuts? goat cheese… drooools. Added smoked salmon (lox). simple!…. Stir in cottage cheese, butter, cheese and herbs. Thanks, Deb! Share It! I’ve made this dish a few times now and love it for it’s simplicity and flavour. I added fresh minced garlic and pepper to give it a little more flavor. I think you mean blanch. I love goat cheese! Looking to make this tonight & was curious :) Thanks!!! – locally-made whole-wheat cresta di gallo pasta It was a HUGE hit!! After I mixed everything together (sauce, pasta, asparagus) I found it to be a wee bit bland, but then I realized I didn’t add enough goat cheese. It’s asparagus season again, so I returned to this recipe. Thanks!!! Add an over easy egg- AMAZING! The primary flavours were asparagus, lemon, goat cheese and tarragon. Thank you!! It’s the one day a year when we are to eat without regrets. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. . I wonder if I can get my husband to get behind the goat cheese. I love Pasta. I loved the tangy and creamy combination of lemon and goat cheese. This looks fantastic I could eat a huge bowl of it. Oh Deb! First time eating goat cheese… I am now a convert. Yum! I can OD on asparagus, be recesitated and still ask for another serving. I’ve had twice now with whatever was coming out of my garden. Bursting with springtime flavors, this Asparagus and Spinach Frittata is the perfect dish to wake up to in the morning. This dish looks wonderfully simple and delicious! My favorite restaurant ever serves a pasta with smoked salmon and asparagus in an orange cream sauce. I will make this again for sure!!! I added chicken and squeezed a whole lemon and used about 8oz of goat cheese and added a tiny more amount of oil. This was delicious!! Grease a 9 x 13 baking dish or equivalent. Delicious! Servings: 4 Course Breakfast Servings 4. Cons: needs more proscuitto (I'd suggest double) and the asparagus wheelspoke thing is a waste of energy. So good! Use it anyway. Except mine had golden beets in it. Ideal for entertaining, busy weeknight dinners, or a make-ahead breakfast. I made this last night with some additions. I made something just like this! Thanks Deb! I would follow your 2-hour directions like your personal slave, but this easy-peasy one is a busy gal’s DREAM. Thank you Deb! :). With the salty prosciutto as a major component of the dish, I found I didn’t need the extra flavor kick of lemon juice, so I left it out, but maybe I’ll try it next time. I’m CLEARLY in the minority here, and it’s not going to stop me from making that awesome looking chocolate cake roll this weekend :). We added lemon pepper chicken breasts and it was outstanding. but seriously, I’m considering makign this for dinner tomorrow. I keep coming back to this incredible recipe, it’s insanely delicious and so fast and easy to make; my housemate thought I hadn’t even eaten yet because I had licked my plate so clean. Got a little carried away with the asparagus at the farmer’s market, so will be trying your asparagus pancetta hash tomorrow night. It was LOVE at first bite – It is absolutely delicious!!! I then cooked those first, then then removing them from the pot, cooked the noodles (for which I replaced the fusili with fettucine), and tossed everything together. I didn’t realize goat cheese made such great creamy pasta sauce. I made this tonight and used exactly the ingredients listed, except my goat cheese was ‘herbed goat cheese’ – but it made no noticeable difference. But this did, for now at least. For a grad student on a budget, this was cheap tastiness! How would i make this into a salad I can take toa potluck summer party? Just made this and LOVED it! Gives me a whole new reason to always have some in the refrigerator. Love greasy spoons… I made something similar a few months ago. I’m thinking that a non-grassy Sauvignon Blanc will do well with these flavors. Since asparagus season is out- I substituted the asparagus for broccoli. it’s not exactly the same, but close – it’s up on my blog. It does make a huge quantity of pasta, so you might consider cutting the recipe in half. I served it with leftover roasted chicken to round it out. Brought to med added remaining butter and egg mixture: 6 duck eggs 7 tbsp milk and cheese mix (2/3 grated Romano and 1/3 Gouda) dill parsley salt pepper. I made this using preserved lemon instead of the fresh. This was delish! Awesome. Save my name, email, and website in this browser for the next time I comment. Heavy on asparagus, which was just perfect. Sauté the asparagus for 1 minute before pouring the egg mixture into the pan. So simple to make, all you need is salad and a crusty loaf to turn it into a satisfying meal. You are the best!! I loved the sweet note from the tarragon. Its on the regular rotation for a fast, yummy vegetarian meal. Used spinach instead of asparagus and added shrimp. As I was eating I thought “you know this needs some lemon zest” added the zest and it was good. It was so tasty and really easy to make! Also I was making egg salad for my kids…. Made the dish for the wife and I for our date night. I posted earlier that I generally do not like goat cheese but this was amazing. Didn’t have tarragon, so I used dried dill. Love this! 2-3 oz organic goat cheese, preferably locally sourced. It was amazing! Re lemon peel, next time I’d use only use the zest â I dug deep & it was a bit bitter getting the pith & all … THIS IS SOOOOOOOOOO GOOOOOOOOOOD!!!!!!!!!!!!!! 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