It’s often true that the best warm-weather meals, from filling breakfasts to flavorful dinners, are made with the freshest ingredients. To ensure your family’s favorite recipes are up to par, start by sourcing local produce.
For example, Michigan Asparagus didn’t take an international flight to your local supermarket – it took about 3-7 days to get from the field to your table rather than 10-20 days for imported asparagus. Grown on more than 90 multi-generational family farms, its thick texture and fresh flavor can be found at your neighborhood store.
Available from around Mother’s Day through the end of June, the season relies primarily on natural rainfall, with irrigation used only when extremely dry conditions make it necessary, resulting in a more sustainable and environmentally responsible product.
Plus, it’s easy to prepare – 5-8 minutes in boiling water, or 2-3 minutes in a skillet like in this Asparagus Frittata that’s perfect for busy mornings. You can feel good knowing you’re serving loved ones a nutrient-dense, low-calorie vegetable with no fat, no cholesterol and little sodium to start the day with a hearty yet nutritious breakfast.
To find more warm-weather favorites that put fresh produce at the center of your plate, visit MichiganAsparagus.org.
Recipe courtesy of Michigan Asparagus
Prep time: 5 minutes
Cook time: 12 minutes
Servings: 2
Ingredients
- 1 tablespoon salted butter
- 5 fresh Michigan Asparagus spears, trimmed and cut into bite-sized pieces
- 3 eggs
- 1/4 up heavy cream
- 1 sprig fresh dill, chopped
- 1/4 teaspoon salt
- 1 1/2 tablespoons Parmesan cheese
- 1/4 teaspoon black pepper
- 1 tablespoon sliced green onion
- 4 cherry tomatoes, quartered
- microgreens, for garnish (optional)
Directions
- Preheat oven to 375 F.
- In 6-inch, oven-safe skillet over medium heat, melt butter. Add asparagus and cook 2-3 minutes.
- In bowl, whisk eggs, cream, dill, salt, cheese and pepper. Pour egg mixture over asparagus.
- Allow sides to set. Check by gently pulling egg away from side of skillet. Sides should appear cooked and become firm.
- Top eggs with green onion and tomatoes. Place skillet in oven. Bake about 5 minutes until center of frittata is set and firm.
- Remove from oven and plate while warm. Top with microgreens, if desired.
