FOOD & WINE PAIRING: Asparagus Frittata with Champagne

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Submitted by: Korbel Champagne Cellars

Asparagus are back, baby! This brunch recipe is delicious just out of the oven with spring greens and baby potatoes. Serve with a glass of Korbel Champagne!
  • 2 cups diced yellow onion
  • 2 T chopped garlic
  • 2 T unsalted butter
  • ¼ cup Korbel Natural
  • 1 pound fresh asparagus spears (cut in ½ pieces)
  • 1 cup cooked orzo pasta
  • 12 large eggs
  • salt and pepper to taste
  • 2 cups grated Mozzarella cheese
  • 2 T fresh chopped English thyme
  • 2 tsp lemon zest
  • 1 cup crème fraiche (If crème fraiche is not available, use sour cream thinned with a little cream or half and half.)
Saute onion and garlic in butter until soft. Add wine and cook for 2 minutes. Add asparagus and cook until just tender. Set aside. In large bowl, whisk eggs with salt and pepper. Add asparagus mixture, cheese, thyme and lemon zest. Pour into buttered 9X9 baking dish.

Bake covered, 375 degrees, for 35-45 minutes or until done. Let rest and then serve while still warm with a spoonful of crème fraiche.

Planning a visit to Sonoma County?  Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily.

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