Asparagus is universally worshipped by all here in Germany and I am no exception. Tonight I made a really tasty Asparagus and Smoked Salmon Frittata, which served with a lightly dressed green salad and a cold glass of white wine, makes an elegant and tasty meal. The recipe follows:

3 cloves garlic, minced
4 shallots, chopped
1-1/2 T butter
1 bunch asparagus, cut into bite sized pieces
150 g. good quality smoked salmon
4 T grated parmigiano reggiano
5 eggs, beaten
salt and pepper to taste

Saute the garlic and shallots in the butter until soft. At the same time, blanch the asparagus. Drain the asparagus and combine in bowl with shallot/garlic mixture. Let come to room temperature. Butter a medium baking dish. Preheat oven to 325 degrees. Beat 5 eggs and add to asparagus mixture. Add grated parmigiano reggiano and salt and pepper. Tear smoked salmon into bite sized pieces and add to everything else. Pour into buttered dish and bake for 20 minutes, or until sharp knife comes out clean. Remove from oven and let cool down. Cut into pieces and serve. Serves 4 – 6 as an appetizer, or 2 as a healthy main dish.