Asparagus and Capsicum Frittata

September 28, 2004

We recently returned home from visiting our son James in Adelaide, South Australia. It's a lovely part of the world to spend some time and spring really set in while we were there with temperatures reaching into the mid 20s.

Of course we had to visit the Barossa Valley and one or two of the vineyards. It was around 2pm when we arrived and I was anxious to track down Maggie Beer's establishment. I first came across Maggie Beer's name when I bought a bottle of verjuice which bore her name on the label. It's a product she started making in the 1980s and I like to keep a bottle in my fridge for sauces, salad dressings - and for sipping with a splash or soda.

Maggie has written several great cookbooks but my personal favourite is one she wrote in conjunction with Stephanie Alexander - Tuscan Cookbook after they spent two months running cooking schools in Tuscany. Reading their book is almost as good as being there!

Anyway, we located her Pheasant Farm shop and restaurant and were relieved to find food was still being served in the restaurant. In fact I spied Maggie herself in a corner with some lunch guests.

We were soon sitting on a deck beside a small lake, tucking into delicious pate with an onion jam and sipping on a Beer Bros Riesling. The men opted for game bird sausages while I had lamb stuffed with risotto.

It was feed time for some of the resident pheasants when we were leaving so I had to go check them out. I don't think these ones were destined for the sausage machine, but were rather there for the customers to admire.

I was sorely tempted to buy many things in the farm shop, but I remembered we would be landing back in New Zealand after midnight and I didn't fancy a prolonged session with the agricultural guardians at the airport.

Back home the weather was considerably cooler and draughtier but at least there are a couple of signs that spring is here - daylight saving starts at the weekend and the groundsman at the park down the road is preparing the pitch for the cricket season. And the new season's asparagus has arrived.

I like to peel the bases of the stalks and just give the asparagus a light cook in boiling salted water. But once the season is in full swing I like to include the asparagus in other recipes. It makes a great addition to a frittata for a spring meal with a tossed salad.

Asparagus and Capsicum Frittata

2 medium potatoes, scrubbed
One bunch of asparagus
1/2 red pepper
1 medium red onion
1 tablespoon oil
4 eggs
2 tablespoons fresh herbs, chopped (use thyme, chives, marjoram - whatever you like) salt and pepper to taste
1/2 cup grated cheese

Boil or microwave the potatoes until tender then allow to cool, and dice.

Break off the tough ends of the asparagus and cut the spears into 3cm lengths. Simmer them in boiling, salted water for four or five minutes. Don't overcook.

Put the oil in a frypan and saute the sliced red pepper and diced onion for about five minutes over a medium heat.

Whisk up the eggs with the fresh herbs and season.

When the onion is tender turn up the heat, add the drained asparagus and the diced potatoes then pour over the egg mixture. After a minute or two, turn the heat back to medium and let the mix gently cook until the top starts to set.

Sprinkle over the cheese and place the pan under a hot grill until the cheese melts and starts to turn golden brown. Allow the frittata to sit in the pan for about five minutes and remove to a plate. To do this, place a plate over the top of the pan and invert the two. The frittata will fall out onto the plate. Invert another plate over the first one and revers so the frittata is top side up.

This can be served now or allowed to cool down to room temperature.