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730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
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331 Centennial Ave.
Cranford, NJ 07016
Leek, Mushroom and Asparagus Frittata
Leek, Mushroom and Asparagus Frittata
Trim 1 bunch of asparagus and cut into 1-2 inch pieces. Toss with 1 T. olive and salt, and then pre-cook for 10 minutes in the oven on a baking sheet.
Whisk 6 eggs in a bowl with 1 C. grated parmesan or sharp cheddar cheese. Season generously with salt, pepper and fresh rosemary leaves.
Clean and thinly slice 1 large leek. Sauté on low heat with salt and pepper until soft and beginning to brown. Meanwhile, mince green garlic to make 3 T. Clean, trim and slice fresh wild mushrooms to make 2 C. Add to the pan and cook until the mushrooms begin to wilt.
Pour the egg mixture over the leek and mushrooms slowly. Distribute the asparagus over the eggs so they are floating on top in a single layer.
Bake the frittata for 15 minutes. If you want to brown the top, set the oven to low broil and cook another 2-3 minutes. Serve the frittata alongside a frisee salad dressing with a simple lemon and olive oil vinaigrette.
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Broiled Asparagus with Cotija Cheese (or Parmesan or Feta)
Broiled Asparagus with Cotija Cheese (or Parmesan or Feta)
Preheat broiler to high. Toss asparagus, oil, and 2/3rds of cheese in a large bowl. Season with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Broil 2-inches from element until tender and well charred, 4 to 8 minutes’ total, shaking occasionally. Transfer to a bowl, toss with remaining cheese and serve with lime wedges.
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Roasted Garlic Asparagus
Roasted Garlic Asparagus
Preheat oven to 400°F. Line a large jelly-roll pan with parchment paper. Set aside.
In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
Roast for 8-10 minutes, until the asparagus are bright green; do not overcook. Transfer to a platter and serve hot.
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