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    English Asparagus and Parsley Frittata

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    English Asparagus and Parsley Frittata

    Serves: 10 generously


    • 4 x 250g bundles English asparagus, trimmed and cut into 2.5cm lengths
    • 1 x 190g pack Waitrose Ready Shelled Fresh Peas
    • 50ml Waitrose Olive Oil
    • 2 large onions, sliced
    • 1 pack flat leaf parsley, freshly chopped, a few sprigs reserved for the garnish
    • 100g Parmesan, grated
    • 10 medium eggs, beaten
    • Salt and freshly ground black pepper


    1. Boil the asparagus stems in salted water for 5-8 minutes until al dente. Add the asparagus tips and peas for the last 3 minutes. Refresh in cold water and drain.
    2. Fry the onions in 2tbsp of oil until soft. Allow to cool. Add the asparagus, peas and parsley.
    3. Add the Parmesan to the eggs and season. Pour over the vegetables and turn to coat.
    4. Heat the remaining oil in a 30cm frying pan. Add the egg mixture and cook over a gentle heat for 25-30 minutes, until the middle is set. If the edges burn but the middle is still runny, place under a preheated grill to set.
    5. Leave to cool for 10 minutes. Cut into wedges and garnish with parsley sprigs.

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    Cook's tips

    This recipe is easy to adapt to serve twenty guests. Simply double the quantity of ingredients and enlist a friend to cook one frittata alongside you in another pan!


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