It turned out very yummy! The asparagus was tender and fresh and the tomato added just the right tang. And, of course, the fontina was perfect, but I've never had cheese *not* make something better. The only thing I would have preferred was garden fresh tomatoes, but they weren't available yet. I'll definitely make this again when tomatoes are in. I'll just use some of the asparagus I froze, fresh from the farm.
June 20, 2011
One of my favorite spring crops is asparagus. Mostly, I either grill it or saute it, but sometimes I feel like doing something crazy. I'm a wild woman...So, a few weeks ago I tried this frittata by Giada De Laurentiis.