Asparagus-Topped Frittata Bites

May 14, 2020

Filled with the delicious flavors of Parmesan cheese, crème fraîche, fresh chives, and asparagus, these delectable Asparagus-Topped Frittata Bites are the perfect addition to your afternoon tea menu. Asparagus-Topped Frittata Bites pictured with Shrimp-Filled Gougères.

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Asparagus-Topped Frittata Bites

Serves: 16

Ingredients

2 tablespoons olive oil
2 cups refrigerated hash brown potatoes
2 cloves garlic, minced
1¼ teaspoons table salt, divided
½ teaspoon ground black pepper, divided
12 large eggs
¾ cup freshly grated Parmesan cheese (approximately 2.5 ounces)
¼ cup plus 2 tablespoons heavy whipping cream
¼ cup chopped fresh parsley
3 tablespoons chopped fresh chives
1 tablespoon fresh chervil or 1 teaspoon dried chervil
16 spears fresh asparagus
⅔ cup crème fraîche
Garnish: edible flowers*

Instructions

Preheat oven to 350°. Spray bottom and sides of an 8-inch square baking pan with cooking spray.
In a large skillet, heat oil over medium heat. Add potatoes, and cook, stirring occasionally, for 3 minutes. Add garlic, ¼ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring occasionally, until potatoes are tender, 1 to 2 minutes. Transfer to prepared baking pan. Using an offset spatula, spread potatoes in an even layer.
In a large bowl, whisk together eggs, cheese, cream, parsley, chives, chervil, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper until well blended. Pour egg mixture over potatoes.
Bake until eggs are set, 25 to 28 minutes. Let cool on a wire rack for 30 minutes. Cover and refrigerate until cold, at least 2 hours or overnight.
Using a sharp knife, cut 1½ inches off the tip end of each asparagus spear. (Reserve stem ends for another use, if desired.)
In a small saucepan of boiling salted water, cook asparagus tips just until bright green and crisp-tender, 1 to 2 minutes. Remove with a slotted spoon and immediately drop into ice water. Drain, and pat dry.
Using a sharp knife, cut frittata into 16 squares, and transfer to a serving plate. Place crème fraîche into a piping bag fitted with a drop flower tip (Wilton #2D). Pipe crème fraîche rosettes onto each frittata square. Top each with an asparagus tip.
Garnish with flowers, if desired. Serve immediately.