Asparagus, Nettle, and Green Garlic Frittata
"Nettles--also known as stinging nettles--need special handling, because they do indeed 'sting,'" says chef Joshua McFadden of Ava Gene's in Portland. "The wild-growing spring green coated with tiny needle-like hairs, can cause a very painful reaction if you touch them with your bare hands. I usually just grab them with tongs, but you can also wear gloves or slide a plastic bag over your hand when picking them up. Miraculously, however, once they are cooked, the sting is totally gone and what remains is a lovely green, almost spinach-y--a beautiful partner to asparagus."
- Servings: 4
Source: Sunset Magazine
Ingredients
- tablespoons unsalted butter
- stalks green garlic* or spring onions, trimmed , thinly sliced
- pound asparagus, tough ends trimmed, cut on a sharp angle into very thin slices
- About 4 big handfuls nettles*--but don't pick them up with your hands!
- Kosher salt and freshly ground black pepper
- eggs