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The Gastronome Gardener

Sunday, November 21, 2010. We are always looking for great recipies and new ways to use our eggs we get from our backyard. This delicious fritatta recipe with summer veggies is one I love and thought Id share. Leek and Asparagus Frittata. 2 tablespoons 14 stick butter. 1 cup chopped leeks white and pale green parts only. 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces about 2 12 cups. 1 cup sliced stemmed shiitake mushrooms. 1 cup diced Fontina cheese, divided. She s.
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The Gastronome Gardener

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Sunday, November 21, 2010. We are always looking for great recipies and new ways to use our eggs we get from our backyard. This delicious fritatta recipe with summer veggies is one I love and thought Id share. Leek and Asparagus Frittata. 2 tablespoons 14 stick butter. 1 cup chopped leeks white and pale green parts only. 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces about 2 12 cups. 1 cup sliced stemmed shiitake mushrooms. 1 cup diced Fontina cheese, divided. She s.

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This web page gastronomegardener.blogspot.com states the following, "Sunday, November 21, 2010." We saw that the webpage said " We are always looking for great recipies and new ways to use our eggs we get from our backyard." It also said " This delicious fritatta recipe with summer veggies is one I love and thought Id share. 2 tablespoons 14 stick butter. 1 cup chopped leeks white and pale green parts only. 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces about 2 12 cups. 1 cup sliced stemmed shiitake mushrooms. 1 cup diced Fontina cheese, divided."

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