The Farmdrop Blog

Find out the latest from the fields and kitchens of our local producers and explore the best of British seasonal food.

Recipe of the week: asparagus frittata

A light, quick Italian meal. Photo credit



  • 8 rashes of bacon
  • 4 large eggs
  • salt and pepper
  • 250g asparagus
  • olive oil
  • 200g parmesan


  1. First cook the asparagus. Bring a large pan of salted water to the boil, place the Asparagus into the water and simmer uncovered for around 4 minutes. Drain and remove the string and cut into 5 cm pieces.
  2. Fry the bacon until crispy, then drain.
  3. Beat the eggs and season and heat the pan of olive oil over a low heat for 2 minutes. When hot, add the cooked, peeled and dried asparagus and cook for a couple of minutes until the asparagus is hot.
  4. Next, add the eggs and stir gently until the eggs start to cook and form.
  5. Sprinkle with bacon and cook gently for another 4 minutes.
  6. Sprinkle the cooked frittata with Parmesan cheese and some black pepper.