Stylishly Simple: Miniature Asparagus Frittatas with Crispy Prosciutto

Sometimes when we are entertaining, rather than cooking three courses in usual dinner party fashion, I will prepare a series of little courses, sort of like a tasting menu, starting from miniatures and canapés and gradually serving more substantial dishes. I suppose it sounds like rather a lot of trouble, but if you are like me in that you love to cook and you live to eat, this is precisely the sort of trouble that you enjoy going to! I'm also a greedy-piggins, so entertaining in this fashion means we all get to enjoy a little bit of everything. And, really, who can resist a gleaming platter of miniature tasty morsels?!

These little bites of frittata goodness are a new discovery but will become a regular feature on the W&W Grazing Menu. They are fresh and tasty but - importantly - they are quick and easy to whip up. You only need a couple of ingredients and I am happy to tell you they can be prepared in advance, so you don't need to be cooped up in the kitchen whilst your guests are out having all the fun. I make the frittata the night before I plan to serve it (or earlier in the day for an evening event) and I chop the tomato topping and crispen the prosciutto ahead of time so that is all just a matter of assembly. Voila - elegant canapés in a jiffy!

The recipe is adapted from the Australian Womens Weekly Complete Book of Modern Entertaining, which is an excellent volume to have on deck for ideas if you are planning a dinner party (or just feel like something a little more fancy for the evening meal). In typical Womens Weekly fashion, the recipes are easy to follow, the ingredients are simple and readily available, and the photography will have you drooling on the pages. I can wholeheartedly recommend it as a great source of inspiration.

Miniature Asparagus Frittatas
with Crispy Prosciutto
(makes about 16)

What you need:

• 1 bunch asparagus (the baby, thin spears are the ones you need here)
• 4 eggs, lightly beaten (use an extra egg if they are small ones)
• ½ cup cream
• ½ cup finely grated parmesan cheese
• 3-4 slices prosciutto
• ¼ cup semi sun-dried tomatoes, drained and finely chopped
• salt and freshly ground black pepper

What to do:

Preheat oven to 180°C and grease and line a small baking tray with parchment. My preferred tray is a rectangular glass pyrex dish measuring 16 x 26cm. If you are making a large quantity, you can double the recipe and use a lamington tray.

Trim the ends from your asparagus if they are fibrous and blanch for a minute in lightly salted, boiling water. Rinse under cold water and drain.

Combine the cream and eggs in a jug and whisk to combine. Season with salt and pepper and stir through the parmesan cheese.

Place the asparagus in your prepared tray. So that the slices of frittata look pretty when you cut and serve them, you want to make sure that the spears are all placed lengthways, evenly in a single layer, and you will need to alternate the ends and tips. Pour the egg mix over the asparagus and bake the frittata in the preheated oven about 20 minutes until firm. Allow the frittata to cool in the pan.

Meanwhile, fry the prosciutto in a non-stick pan over medium heat for a few minutes until crisp.

To assemble, trim the edges of the cooled frittata and cut into squares about 1 ½ inches in size. Break the crispy prosciuitto into small pieces and top each frittata square with a piece of the prosciutto and a dollop (about ½ tsp) of the chopped semi sundried tomato.

Serve your delicious and elegant canapés to your awed guests and feel smugly pleased with yourself!

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NOTE:

Obviously this one is adaptable for vegetarians - simply omit the prosciutto or substitute with a suitably vego topping.