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Asparagus Frittata


2 Yukon Gold potatoes

2 tablespoons butter

½ sweet onion, sliced

1 pound asparagus, tough ends removed, thinly sliced on the diagonal

Coarse salt and freshly ground pepper

5–6 large eggs

1 cup half-and-half

½ cup mayonnaise of choice (homemade preferable)

Dash of white truffle oil


  1. Preheat oven to 350 degrees.
  2. Parboil potatoes for 15–20 minutes and then slice into ¼-inch rounds.
  3. In large ovenproof skillet, melt butter over medium heat. Sauté onion and asparagus in butter for 1–2 minutes, until slightly softened. Add potatoes in a layer and sprinkle a little salt and pepper.
  4. Whisk eggs with half-and-half and pinch of salt. Pour over vegetables in pan and let set, about 5 minutes (still over medium heat).
  5. Move pan to oven for 20–30 minutes, until completely set and slightly browned.
  6. While cooking, prepare truffle mayonnaise by whisking mayonnaise with a dash of white truffle oil.
  7. When frittata is done, flip onto plate, garnish with steamed asparagus (if desired), and serve with truffle mayo.
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