Asparagus Frittata; Some lesson are never learned

Remember, sometime in the fuzzy past, when I complained, confided, confessed to the fact that I always try to cram way too much work into way too little time, leaving me perennially stressed, rushed and late?

Wouldn't one think, that after so publicly admitting to this chronic character flaw, one would take steps to correct it?

Well, one would be wrong!

Once again, here I am, leaving in 36 hours, with 48 hours of work to do, not to mention little things like sleeping and eating and packing and taking the girls to their pensione.

Apparently some lessons just cannot be learned by some people.

Where are we going?

Giverny, to visit Monet's Gardens.

We were meant to visit them last summer, on another trip.....

But, I, er, tried to cram too many other things into that day.... Other stops, things to see, stuff to do...

By the time we got their, they were just closing the gates.

Just as well.  Now we have an excuse to go back.

And we really should be doing something special... It's our 30th wedding anniversary. 

Good Lord!!!!

This garden photo is MY garden terrace and herb garden.  Not Monet's...

In case you are looking for a lovely brunch idea  for Mother's Day.....

Tortilla de Espárragos (Asparagus Frittata)

8oz (250gr) green asparagus
6 eggs
2 cloves garlic
1/2 onion
2 tbs fresh, snipped chives
2 tbs olive oil
1/3 cup (1.5oz, 45gr) shredded cheese,
1/2 cup (3oz, 90gr) cherry tomatoes

Asparagus: Snap off bottom ends of asparagus. Cut into 1" (2.5cm) pieces. Bring a medium saucepan half full of water to a boil. Blanch the asparagus for 3 minutes. Drain and plunge into a bowl of cold water. Drain again and lay out on paper towels to dry.
Frittata: Snip chives. Finely chop onion; mince garlic. Whisk eggs, cheese and chives together. In medium nonstick skillet (8". 20cm) heat 1 tbs oil. Add onions and garlic and sauté until tender, about 7 minutes. When onions are ready, add the blanched asparagus and heat through, stirring. Add the onion/asparagus mixture to the eggs and mix well. Put the skillet back on medium heat with remaining tbs of oil. Add egg mixture. Cook until eggs are cooked through, 6 - 8 minutes. If necessary, cover for 2 - 3 minutes, to set the top.
Turning the Frittata: When eggs are cooked through you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 - 2 minutes. Slide it carefully onto a plate. Cut in wedges and serve.

Gotta run.... I'm late, I'm late.....

Comments

[MyKitchenInHalfCups]

Giverny for the 30th Anniversary! Perfect Katie. I do hope you have a fabulous time! Asparagus Frittata sounds almost as grand as Giverny!

[Christine]

Hope you have (had?) a wonderful trip, Katie. Your garden looks lush and peaceful.

[Núria]

O My Gosh! 30 years married to your marie? But, how old are you? I thought for the way you talked and behaved and posted that you were younger than me.... I'm 45... did you marry when you were 15???? He, he, and still that energy that pours through your posts!!! Congratulations :D
La tortilla looks like a heaven gift! I'll shortly post about one with butifarra ;-)

There's something for you here http://recipespicbypic.blogspot.com/2008/05/spring-in-jar-arte-y-pico-award.html

Have a great weekend and enjoy Monet's gardens, I wish I could go there too!

[nina]

Do you think I can have this for breakfast.....I am sitting here reading different sites and your dish has made me so hungry....

[katie]

Thanks, everyone, for all the nice wishes!
Yeah, 30 years... wow! I never thought I'd do anything that long ;-))
Colleen, happy to give advice, always...
Pat, this is our first visit
Yes, I'll take way too many photos... I'll do an album
Nuria, nope not 15... And, nope, not younger than you... I just never grew up. A butifarra frittata...yum... I'm going to go look - thanks for the link,
Nina, perfect for breakfast!