Serves 6 people
2 Bunches of Asparagus
8 oz Beemster Graskaas cut into 1/2 inch cubes
4 Tbsp Extra Virgin Olive Oil
2 cups of sliced, mixed mushrooms
3 Tbsp of whole milk
1 Tbsp Chopped Garlic
1/4 cup fresh chive
Method Of Prep
Preheat the oven to 350F. Cut off hard ends of asparagus & discard. Using a vegetable peeler, shave asparagus into ribbons.
Heat a 12 inch, oven-safe skillet over medium-high heat. Add oil, saute the mushrooms until tender.
Meanwhile, whisk the eggs in a large bowl with the milk. Season with salt and pepper. Add the asparagus to the pan with the mushrooms, stir to combine. Add the eggs and gently stir.
Add the cubes of Beemster cheese evenly around the pan. Transfer pan to oven and bake 15-20 minutes, or until the cheese is melted and the eggs have set. Cut the Beemster Graskass Asparagus Frittata into wedges and serve warm or at room temperature.