Try asparagus raw for perfect springtime flavor

Spring has sprung! The beginning of each season brings me such excitement about new produce. One of the most quintessential spring vegetables is asparagus: light, verdant and the perfect complement to eggs and ham.

There are the usual ways to prepare asparagus: lightly sautéed with olive oil and garlic, quickly roasted in the oven or thrown on the outdoor grill next to a juicy steak. But have you ever tried it raw? By selecting thinner, more tender asparagus and peeling it into ribbons, you'll get a crunchy salad that's different than your usual mixed greens. Add some lemon zest, lemon juice and olive oil, and you're in springtime heaven.

Who doesn't love quiche in the springtime? A Caramelized Onion and Prosciutto Frittata just screams sunshine, spring dresses and people getting together to bless your heart.

While quiche is delicious, particularly because of the buttery pie crust, you may want to walk on the lighter side with a frittata, which is basically a quiche with no added milk or crust, resembling somewhat of a firmer omelet. I love the depth of flavor that comes from caramelized onions, and adding the salty prosciutto ham provides a great contrast to the sweetness of the onions.

The crunch from the accompanying asparagus salad completes the flavor and texture trifecta.

Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Visit their blog at bungalowkitchen.wordpress.com or contact them at bungalowkitchenmacon@gmail.com.

BUNGALOW KITCHEN RECIPE

Caramelized Onion and Prosciutto Frittata with Asparagus Salad

1/2 stick butter or 4 tablespoons of preferred cooking fat

2 sweet onions, halved, peeled, and sliced

1 tablespoon salt

6 eggs, whisked

4 ounces prosciutto ham, thinly sliced

2 tablespoons fresh chives, chopped

1 pound tender asparagus

1 lemon

2 tablespoons olive oil

Salt and pepper to taste

To make the frittata: Heat the butter or cooking fat over medium heat in a medium sized, but deep pan (about 2 inches). Once the fat has melted, add the sliced onions and 1 tablespoon salt, toss to coat, add then continue to cook over medium heat for about 20 minutes, stirring every 5 minutes or so. The caramelization of the onions will occur as the onions begin to turn golden brown while others remain translucent.

After the 20 minutes are up, turn the heat to low and add in the whisked eggs. Immediately layer the thinly sliced prosciutto over the egg mixture, add the chives and stir to combine, then turn the heat back to medium and let the frittata cook for about 3 minutes.

Turn on the broiler function in your oven. After the 3 minutes on the stovetop, place the pan underneath the broiler for an additional 3 to 4 minutes, watching for the egg mixture to become firm and fluffy.

When it's ready, take the pan out of the oven and use a rubber spatula to loosen the eggs from the edges of the pan. Cut into slices like quiche and serve immediately.

While the onions are caramelizing, you can work on the asparagus salad.

Using a vegetable peeler, peel ribbons of asparagus into a mixing bowl. They will be different lengths and hues, but this adds to the beauty of the salad. Zest the lemon and add the zest to the bowl, then slice the lemon in half and squeeze the lemon juice into the bowl. Add the olive oil and salt and pepper to taste.

This story was originally published April 12, 2016 at 8:57 PM with the headline "Try asparagus raw for perfect springtime flavor ."