If you’re looking for a fresh, satisfying dish that’s perfect for breakfast, brunch, or even a light dinner, I can’t recommend this Asparagus Frittata with Ricotta and Herbs Recipe enough. It’s bright, creamy, and packed with so much flavor that every bite feels like springtime on a plate. Whether you’re a seasoned cook or just getting comfortable in the kitchen, I promise you’ll find this recipe approachable and rewarding. Plus, it’s one of those dishes that looks way fancier than it actually is!
Why You’ll Love This Recipe
- Creamy and Fresh: The ricotta adds a luscious creaminess that complements the bright herbs and crisp asparagus perfectly.
- Simple Ingredients: You only need a handful of pantry staples and fresh produce to bring this dish together.
- Versatile and Easy: Great for breakfast, lunch, or dinner—and it’s just as tasty warm or at room temperature.
- Impress Without Stress: It looks beautiful on the table but requires only straightforward steps and minimal fuss.
Ingredients You’ll Need
Every ingredient in this Asparagus Frittata with Ricotta and Herbs Recipe plays its part to deliver that perfect balance between creamy, fresh, and delicate. I always recommend picking the freshest asparagus you can find — it really does make a difference!
- Baby Asparagus: Thin, tender spears are ideal, but trimming regular asparagus to similar size works too.
- Eggs: Fresh, large eggs give you the custardy base that holds everything together.
- Whole Milk Ricotta: Use the full-fat kind for the best texture and flavor—trust me, it’s worth it.
- Whole Milk: Helps keep the frittata creamy and soft; avoid lower-fat milks to prevent a watery texture.
- Parmesan Cheese: Adds a salty, nutty boost that’s essential for next-level flavor.
- Chives: Thinly sliced for a mild onion-y punch that brightens the dish.
- Fresh Dill: Its subtle anise flavor pairs beautifully with asparagus and ricotta.
- Dijon Mustard: Just a spoonful wakes up the eggs with a bit of zing without overpowering.
- Kosher Salt & Pepper: For seasoning to taste—season well at every step!
Variations
I love playing around with this Asparagus Frittata with Ricotta and Herbs Recipe, especially when certain ingredients are in season or when I want to tweak it toward a specific meal occasion. Feel free to get creative and make it your own!
- Adding Prosciutto or Smoked Salmon: I’ve found layering in thin slices of prosciutto or smoked salmon after baking takes it to a whole new level of savory indulgence.
- Using Different Herbs: Swap dill for tarragon, basil, or parsley based on what you have—each gives a new depth of flavor.
- Vegetarian Version: Somehow this works beautifully just as is, but you can add roasted cherry tomatoes or sautéed mushrooms for even more veggie goodness.
- Dairy Alternatives: I usually stick to whole milk ricotta and milk for creaminess, but whole-milk Greek yogurt can be a nifty substitute in a pinch.
How to Make Asparagus Frittata with Ricotta and Herbs Recipe
Step 1: Get Your Oven and Pan Ready
First things first—set your oven rack to the middle position and preheat to 375°F. Next, make sure you grease your baking dish thoroughly with non-stick spray. I like to line the pan with parchment paper, leaving a bit hanging over the edges so you can lift the frittata out easily once it’s baked. This small trick totally saves the day when transferring it to a serving plate!
Step 2: Blanch and Shock the Asparagus
Bring a pot of water to a boil and season it well with salt. Add your asparagus and cook just 1-2 minutes until it’s bright green and slightly tender—this ensures it’s cooked perfectly without getting soggy later. Immediately dunk the asparagus into an ice bath to stop the cooking process and preserve that vibrant color. Drain and pat dry before moving forward.
Step 3: Whisk Up Your Egg Custard
In a large bowl, whisk together the eggs, 2 tablespoons of ricotta, whole milk, grated parmesan, chopped chives, dill, and Dijon mustard. Season with salt and pepper, and whisk vigorously until everything is combined and a little frothy. This is the base that makes your frittata so fluffy and creamy!
Step 4: Assemble and Bake
Arrange half of the asparagus tips neatly in your prepared pan in a single row. Pour the rich egg mixture over them, then place the remaining asparagus on top in a row. Dollop the rest of the ricotta here and there, and lightly season with salt and pepper. Pop the pan into the oven and bake for 28 to 38 minutes. Keep a close eye near the end—you want the frittata to be puffed up, set, and just firm when you gently shake the pan. No jiggle in the center!
Step 5: Let it Rest and Serve
Remove the frittata from the oven and let it cool in the pan for about 5 minutes. To get it out cleanly, grab the parchment edges and lift it onto a serving platter. If it sticks, carefully run a butter knife around the edges to loosen it first. Slice between the asparagus rows so each piece is perfectly decorated, then garnish with extra parmesan, herbs, or prosciutto if you like. I love serving this warm or at room temp—it’s delicious either way!
Pro Tips for Making Asparagus Frittata with Ricotta and Herbs Recipe
- Blanching is Key: Don’t skip blanching the asparagus; it ensures your frittata won’t have tough or undercooked bits.
- Use Full-Fat Dairy: I’ve learned that whole milk ricotta and whole milk for the egg mix keep everything creamy and custardy—low-fat milks make the texture off.
- Watch Your Bake Time: Overcooking leads to dry, rubbery eggs. Start checking your frittata around 28 minutes and pull it out once it’s just set.
- Parchment Paper Hack: Lining the pan with parchment makes for easy removal and clean edges—it’s a game changer!
How to Serve Asparagus Frittata with Ricotta and Herbs Recipe
Garnishes
I’m a big fan of simple, fresh garnishes for this frittata. I usually sprinkle on more fresh herbs like dill or chives because they amp up the flavor without overpowering. A little extra grated parmesan adds a nice salty kick, and sometimes I’ll add thin strips of prosciutto or some smoky salmon for a savory contrast. Roasted cherry tomatoes on the side or on top also bring a pop of sweetness and color.
Side Dishes
Since this frittata is quite versatile, I often pair it with light sides like arugula salad tossed in lemon vinaigrette or some crusty bread to scoop up any leftover ricotta. For brunch, a bowl of fresh fruit or a simple green salad really round out the meal beautifully without weighing it down.
Creative Ways to Present
When I’ve served this for guests, I love presenting the frittata whole on a large wooden board with fresh herbs scattered around. Cutting between the asparagus spears gives it that gorgeous striped look which always wows people. For special occasions, adding a drizzle of high-quality olive oil or a sprinkle of edible flowers can make it look even more festive.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. I find the frittata holds up really well, and the flavors even deepen a bit overnight. Just be sure to cool it completely before refrigerating.
Freezing
While I don’t freeze this frittata often (because it disappears so fast!), I have tried freezing slices wrapped tightly in plastic wrap and then foil. It’s best eaten within a month and thawed overnight in the fridge before reheating.
Reheating
Reheating is easy—pop slices into a 350°F oven for about 10 minutes or microwave for 1-2 minutes. To keep it from drying out, covering loosely with foil or a damp paper towel helps retain moisture and texture.
FAQs
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Can I make this Asparagus Frittata with Ricotta and Herbs Recipe dairy-free?
Yes, you can substitute the ricotta with a dairy-free alternative like cashew ricotta, and use plant-based milk with a creamy texture such as oat or almond milk. Keep in mind the texture and flavor might vary slightly, but it will still be delicious!
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What can I use if I don’t have fresh dill?
If fresh dill isn’t available, dried dill can be used, but reduce the quantity since it’s more concentrated. Alternatively, fresh parsley or tarragon are great substitutes that pair well with asparagus and ricotta.
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Can I make this recipe ahead of time for a brunch party?
Absolutely! You can prepare the frittata the day before, refrigerate it, and then reheat gently before serving. It’s actually great to have ready-to-go so you can focus on your guests and other dishes.
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How do I know when the frittata is done baking?
Look for the frittata to be puffed and golden around the edges with no jiggle in the center when you gently shake the pan. It should be just set—avoid overbaking to keep it tender and creamy.
Final Thoughts
I absolutely love how this Asparagus Frittata with Ricotta and Herbs Recipe turns out every single time. It’s become a go-to in my kitchen during spring and summer when asparagus is at its peak. What makes it even better is how it impresses guests yet feels so cozy and homemade. I hope you’ll try it soon and see for yourself how simple ingredients can come together to create something truly special. Happy cooking!
Print
Asparagus Frittata with Ricotta and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Asparagus Frittata is a light and flavorful egg dish featuring tender blanched asparagus, creamy ricotta, fresh herbs, and parmesan cheese baked to perfection. It’s an elegant yet easy-to-make meal ideal for breakfast, brunch, or a light dinner, delivering a rich custard-like texture balanced by the fresh green asparagus and bright herbs.
Ingredients
Vegetables
- 1 pound Baby Asparagus – or thin asparagus; trimmed
Egg Mixture
- 8 large Eggs
- ¾ Cup Whole Milk Ricotta – DIVIDED (6 ounces total)
- 1/3 Cup Whole Milk
- ¼ Cup Parmesan – finely grated, plus more for garnish
- 2 TBS Chives – thinly sliced, plus more for garnish
- 1 TBS Fresh Dill – chopped, plus more for garnish
- 1 tsp Dijon Mustard
- Kosher Salt & Pepper – as needed
Optional Garnish Ideas
- Prosciutto
- Smoked Salmon
- Arugula
- Roasted Cherry Tomatoes
- Fresh Herbs
Instructions
- Preheat the Oven and Prepare Pan: Arrange oven rack to the center position and preheat the oven to 375°F. Grease a 9-inch or 8×10-inch baking pan thoroughly with non-stick cooking spray, then line it with parchment paper cut to fit, leaving edges slightly overhanging for easy removal later.
- Blanch and Shock Asparagus: Bring a large saucepan of salted water to a boil. Add the asparagus and cook for 1-2 minutes until bright green and tender-crisp. Immediately transfer asparagus to an ice water bath to halt cooking, then drain and pat dry.
- Prepare Egg Custard: In a large bowl, vigorously whisk together eggs, 2 tablespoons of ricotta, whole milk, parmesan, chives, dill, Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until thoroughly combined.
- Assemble the Frittata: Arrange half the asparagus in a single row inside the prepared pan. Pour the egg mixture evenly over the asparagus. Lay the remaining asparagus in a row over the eggs. Dollop the surface with the remaining ricotta and season lightly with salt and pepper.
- Bake Asparagus Frittata: Bake in the preheated oven for 28-38 minutes until the frittata is puffed, risen, and just set—no jiggle in the center. Remove from oven and let cool in the pan on a wire rack for 5 minutes.
- Serve: Use the parchment paper edges to carefully lift the frittata from the pan. Transfer to serving platter. Slice between asparagus rows and garnish with extra fresh herbs, parmesan, and optional prosciutto, enjoying warm or at room temperature.
Notes
- You can substitute a 9-inch deep pie plate for the baking dish; just grease well and monitor bake time carefully.
- If serving directly from the casserole dish, skip parchment but grease generously and avoid overcooking, as residual heat will continue cooking.
- Blanch asparagus prior to baking to ensure a tender interior texture.
- Use full-fat dairy like whole milk, heavy cream, or half and half for a creamy custard texture; lower-fat milks will yield watery frittata.
- Do not overbake; stop when eggs are just set and puffed to avoid dryness or rubberiness.
- To scale the recipe, use the servings slider in the recipe card for easy adjustment.
Nutrition
- Serving Size: 1 slice (1/6th of frittata)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 310 mg
