Finally! Our first asparagus of the year. I’ve been meaning to cook some for weeks but couldn’t keep waiting forever since asparagus season in Germany doesn’t last too long. Since temperatures were above average all winter it started as early as March this year. Traditionally it ends on June 24th, so I guess we have some time to make more. Every year I forget exactly how delicious it is (probably the reason I waited so long) and then once I start I can’t stop. Anyway, I give you our 2014 season-opener: my very own tortilla with green asparagus.
Oh, and since Karl was confused as to the word “tortilla” – I am using it in the Spanish sense (rather than the Mexican) where it refers to an omelette with potatoes. I believe it’s usually eaten cold though, but we’re not gonna split hairs here. Experts on Spanish cuisine, please discuss in the comment section.
1 lb green asparagus, cut into 1-2″ pieces
3 shallots, finely minced
1 generous handful of grated parmesan
Salt & pepper
a dash of cream
Cut the potatoes into small cubes – about a quarter inch on each side. Heat 1-2 Tbsp olive oil in a large pan and fry the potato cubes until golden brown and just about down – this will take a couple of minutes. Over medium-high heat, cook shallots and aspargus in some more olive oil. Whisk the eggs together with somewhat generous amounts of salt and pepper & the dash of cream. When the asparagus is just about done (still a little crunchy), add the potatoes, fry for another minute and then add the egg mixture. Sprinkle the parmesan on top and bake in the oven at 400°F for 15-25 minutes – this very much depends on the size of pan you’re using: bigger diameter = less cooking time. For the last two minutes, turn on your broiler for a nice golden crust.