Made with bruscandoli, hop shoots, should their wisp of a season embrace Easter. If not, one searches out the first, slimmest shoots of asparagus.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cover the asparagus with cold water, add sea salt, and bring to a simmer, poaching the asparagus until they are barely tender. The time will depend wholly upon the thickness of the stalks. Drain the asparagus and refresh them under very cold water to revive their color. Set them aside.
Step 2
In a medium bowl, beat the eggs with the fine sea salt, generous grindings of pepper, the wine, the pecorino, and the torn mint leaves. Over a lively flame in an 8- to 10-inch skillet with an ovenproof handle, heat the oil. Sauté the poached asparagus, tossing them about in the oil for a minute or two before adding the garlic and softening it without permitting it to take on color.
Step 3
Pour in the egg batter, tilting the pan to distribute it. Lower the flame only a bit and cook the frittata, lifting its cooked edges every once in a while, permitting the uncooked batter to flow beneath. When the underside is deeply crusted and golden, place the pan several inches beneath a very hot broiler, urging the top side to cook and bubble up a bit, taking on a fine bronzed skin.
Step 4
Remove the pan from the oven and immediately slide the frittata onto a handsome plate. Present the frittata at room temperature or cold, ornamenting it with the whole leaves of mint.
