Thursday, May 06, 2010

Asparagus and Morel Mushroom Frittata, Loubie

Dinner 5/06

Asparagus and Morel Mushroom Frittata


We haven't made a frittata in a while, but the combination of some lovely thin asparagus and morel mushrooms (with crumbled tofu) in a cast-iron pan was too good of an idea to pass up.

The loubie used green beans this time around, slow-cooked in a tomato based sauce.

We scored the very nice sized morels (not too big or small) at the Miles Rd. Market and put them to use on top of the frittata -- they were soaked first (as "things" like to hide in the nooks and crannies), cut in half and pan-fried in olive oil with pepper and a splash of tamari at the end of cooking. Sadly, we're coming to the end of the morel/ramp/fiddlehead season...

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