Annie Bell's Asparagus and Smoked Salmon Frittata

Name: Annie Bell's Asparagus and Smoked Salmon Frittata
Cuisine: Spanish
Ingredients: 200g finger-thick asparagus trimmed weight; 100g sliced smoked salmon; 6 medium eggs; ½ tsp finely grated; lemon zest plus 1 tbsp lemon juice; 2 tsp finely chopped medium-hot red chilli; 4 tbsp coarsely chopped flat-leaf parsley; 2 tbsp olive oil

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Spanish Side Dish

Ingredients

200g finger-thick asparagus trimmed weight
100g sliced smoked salmon
6 medium eggs
½ tsp finely grated
lemon zest plus 1 tbsp lemon juice
2 tsp finely chopped medium-hot red chilli
4 tbsp coarsely chopped flat-leaf parsley
2 tbsp olive oil

Accompaniment

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Description

Spice up brunch with chilli and lemon zest

Method

1
Bring a large pan of salted water to the boil, add the asparagus and simmer for 4-5 minutes until just tender, then drain into a colander and pass under a cold tap, then set aside.

Cut the smoked salmon into strips 3cm-4cm wide. Whisk the eggs in a large bowl, then whisk in the lemon zest and juice, the chilli and 3 tbsp of the parsley. Gently mix in the salmon and the asparagus spears.

Preheat a grill on high, and also heat a 22cm frying pan with a heatproof handle over a medium heat. Add 1 tbsp oil to the pan, tip in the frittata mixture, levelling the asparagus, and cook for 3 minutes.

Scatter the remaining parsley over the top, drizzle over another tbsp oil and place under the grill for 3-4 minutes until golden and puffy at the sides. The frittata can be eaten hot or at room temperature.