Olive and Asparagus Frittata<\/strong><\/p>\n (makes enough for eight as an appetiser) Slice the onion and cook it with\u00a02 tablespoons of olive oil in a small pot\u00a0until it is sweet and creamy, but not\u00a0brown. Trim the asparagus and toss into\u00a0boiling water for one minute then\u00a0remove to cold water to cool. Cut the\u00a0blanched asparagus length ways into\u00a0quarters. Split the olives in halves and\u00a0remove the pips.<\/p>\n Combine the eggs with a fork and\u00a0season with salt and pepper. Mix in the\u00a0freshly chopped herbs, sweetened onion,\u00a0asparagus and olives.<\/p>\n Pour the egg mixture into a\u00a0non-rusting pan lined with silicon paper\u00a0small enough to make the frittata at least\u00a05 centimetres deep. Cook in a slow oven\u00a0until it is set. Beware of too much heat,\u00a0as the eggs will overcook and dry out.<\/p>\n Egg dishes test the steady hand of a good\u00a0cook \u2013 be kind to them. The finished\u00a0frittata should be fresh and juicy.<\/p>\n<\/blockquote>\n Allow to cool and set. Refrigerate if it\u00a0is to be eaten later. Frittata can be served\u00a0as a meal or cut into small squares for\u00a0appetisers.<\/p>\n \n The brick oven in action at Russell’s<\/p><\/div>\n","protected":false},"excerpt":{"rendered":" Spring is announced by the new season\u2019s asparagus\u00a0bursting from the ground, freshly pickled olives\u00a0and the traditional symbol of new life \u2013 eggs! Which also means: olive and asparagus frittata! Celebrate with this easy, flexible recipe from Russell Jeavons’s Your Brick … Continue reading
\n1 large onion
\nolive oil
\n1 bunch of asparagus
\n1 cup new season\u2019s black olives
\n10 eggs
\nsalt and pepper
\nfresh herbs, oregano, parsley,
\nchervil, chives<\/p>\n\n
![\"Olive](\"https:\/\/i0.wp.com\/www.wakefieldpress.com.au\/blog\/wp-content\/uploads\/2016\/09\/Your_Brick_Oven_image.jpg-241x300.jpeg?resize=241%2C300\")
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