Asparagus and Goats cheese frittata


Asparagus grows like a weed here in Bathurst and this time of year is a great time for foraging! If you can't forage your own, it's readily available at farmers markets too. We also have an abundance of eggs from our beautiful chickens at Rahamim and the most amazing dill growing here on our grounds. We also had the end of the lovely dried garlic from last season.

20 spears of asparagus
1/2 leek diced
2 med sized cloves of garlic chopped
2 Tbsp of butter
10 free range (preferably Rahamim) eggs
1/2 cup of cream
1/2 cup fresh chopped herbs (I suggest dill, parsley or thyme)
1/3 cup grated Parmesan
100g goats cheese crumbled 

Preheat oven at 180.
Break woody end of asparagus off. Melt half the butter in a frying pan add asparagus and cook stirring till asparagus are bright green and just tender.
Saute leek, garlic off in small saucepan with other half of butter, season with salt and pepper. set aside to cool.
whisk egg and cream together add fresh herbs, Parmesan, goats cheese and cooled leek mixture. Gently stir through.
Pour mixture into greased oven safe 30cm round frying pan or 30cm by 20cm (approximately) baking dish.
Arrange asparagus on top and place in oven for 15-20mins till fluffy and golden brown.