Fluid Book Review “A Year In The Village of Eternity” Asparagus Frittata recipe

I am reading “A Year In the Village of Eternity” by Tracey Lawson. She describes her time spent in Campodimele Italy where the residents have gained fame via their unusually long lives. Most residents enjoy a quality of life not seen in other cultures including low incidents of common diseases like high blood pressure and high cholesterol, leading healthy vibrant lives into old age. Can you imagine your 80 year old grannie riding her vespa up and down cobblestone streets to tend to her olive trees, feed her chickens and gather fresh eggs for breakfast?

What I love about this book is each chapter includes several recipes from the locals, including this asparagus frittata recipe. You will have to read the chapter “Looking for Mamma” if you want to learn more about the hunt for the elusive green stalks – evidently very similar to truffle hunting. To prepare the asparagus the author suggests you hold the root end of the spear, snap off the tip and continue snapping down until you come to the root end which you discard. I don’t know why I never thought of doing this but it makes much more sense than snapping off the ends then chopping them into pieces.

Wild Asparagus Frittata:

  • 20 wild (or young fresh green) asparagus spears
  • olive oil
  • 10 fresh organic eggs
  • sea salk
  • flat leaf parsley

Wash the asparagus, drain them and snap into pieces as described above. Heat a few tablespoons of olive oil in a non stick pan over medium/ high heat. Cook the asparagus for two minutes. Meanwhile crack the eggs into a bowl and add a pinch of salt and a handful of parsley and beat vigorously. Pour the eggs into the pan and cook for about four minutes. When the underside of the frittata is golden and crispy remove the pan from the heat, place a plate over the top and quickly flip the pan so the eggs are now cooked side up. Slide the frittata back into the pan and return it to the heat. Cook for another minute, then slide it onto a plate. Slice it into squares and serve either warm or at room temperature. Serves four to six.

Recipe adapted from “A Year In the Village Of Eternity”