Asparagus Frittata with Porcini Mushroom

| 04/15/2007|
Ingredients:
2 Tablespoons butter
2 Tablespoons plus 1 teaspoon of Porcini mushroom olive oil
1 bunch (1 pound) of fresh asparagus cut into 1/2 to 3/4 inch pieces
1 large Leek, (white and pale green parts only) sliced
1 shallot minced
1 large carrot, shredded
1/2 cup reconstituted or fresh Porcini mushrooms
2 cloves of garlic minced
1 dozen extra large eggs
1/4 cup whole milk
salt & pepper
1/2 cup grated Parmesan

Directions:
Preheat oven to 375 degrees. In a large (12 inch) ovenproof skillet, melt the butter and add 2 Tablespoons of Porcini mushroom olive oil. When hot, but not smoking add the vegetables and cook, stirring often till the Asparagus is just getting soft. While the Vegetables are cooking whisk the eggs and milk together till frothy. Add the eggs to the vegetables and shake the pan to mix all of the ingredients. Reduce heat to medium and cook for 10 minutes. Remove from stovetop, and place in the oven on an upper middle rack. Cook 10 minutes more until set, and a toothpick placed in the middle comes out dry. Switch oven to broil, and cook the Frittata until the top starts to brown. Remove it from the oven, drizzle the remaining Porcini Oil on the top, then sprinkle with the Parmesan Cheese. Serve warm or cold.