Asparagus & Wild Mushroom Frittata

• 8 extra-large eggs
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter
• 1/4 lb. fresh wild mushrooms (morels, cèpes, chanterelles, or oyster mushrooms)
• 1/3 lb. asparagus, trimmed, steamed and cut into 1-inch lengths
• 2 Tbs. freshly grated Parmigiano-Reggiano

Tip:

If the handle of your skillet isn't ovenproof, wrap the handle well with foil.

Heat the oven to 400ºF. Whisk the eggs vigorously with the salt, and pepper. In an ovenproof 10-inch enameled cast-iron or nonstick skillet, heat the butter over medium heat. Add the mushrooms, and sauté until browned and tender. Stir in the asparagus. Turn the heat to medium high and then pour the eggs into the pan. Let the eggs set for several seconds, and then, with a heatproof spatula, gently stir the eggs, starting from the center. This will make the frittata puff up more in the oven. Lift the edges so that the eggs flow to bottom. When the frittata is half-set, sprinkle on the Parmigiano. Transfer the pan to the heated oven. Cook for about 10 minutes, until puffed and golden.

Asparagus & Wild Mushroom Frittata

• 8 extra-large eggs
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter
• 1/4 lb. fresh wild mushrooms (morels, cèpes, chanterelles, or oyster mushrooms)
• 1/3 lb. asparagus, trimmed, steamed and cut into 1-inch lengths
• 2 Tbs. freshly grated Parmigiano-Reggiano

Tip:

If the handle of your skillet isn't ovenproof, wrap the handle well with foil.

Heat the oven to 400ºF. Whisk the eggs vigorously with the salt, and pepper. In an ovenproof 10-inch enameled cast-iron or nonstick skillet, heat the butter over medium heat. Add the mushrooms, and sauté until browned and tender. Stir in the asparagus. Turn the heat to medium high and then pour the eggs into the pan. Let the eggs set for several seconds, and then, with a heatproof spatula, gently stir the eggs, starting from the center. This will make the frittata puff up more in the oven. Lift the edges so that the eggs flow to bottom. When the frittata is half-set, sprinkle on the Parmigiano. Transfer the pan to the heated oven. Cook for about 10 minutes, until puffed and golden.

Asparagus & Wild Mushroom Frittata

• 8 extra-large eggs
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter
• 1/4 lb. fresh wild mushrooms (morels, cèpes, chanterelles, or oyster mushrooms)
• 1/3 lb. asparagus, trimmed, steamed and cut into 1-inch lengths
• 2 Tbs. freshly grated Parmigiano-Reggiano

Tip:

If the handle of your skillet isn't ovenproof, wrap the handle well with foil.

Heat the oven to 400ºF. Whisk the eggs vigorously with the salt, and pepper. In an ovenproof 10-inch enameled cast-iron or nonstick skillet, heat the butter over medium heat. Add the mushrooms, and sauté until browned and tender. Stir in the asparagus. Turn the heat to medium high and then pour the eggs into the pan. Let the eggs set for several seconds, and then, with a heatproof spatula, gently stir the eggs, starting from the center. This will make the frittata puff up more in the oven. Lift the edges so that the eggs flow to bottom. When the frittata is half-set, sprinkle on the Parmigiano. Transfer the pan to the heated oven. Cook for about 10 minutes, until puffed and golden.

Wild Mushroom Toasts

These toasts are best slightly warm, so hold off on toasting the bread until just before serving. You can use cremini mushrooms if you can’t find the exotic varieties listed below.

• 1 lb. wild mushrooms, such as chanterelles, maitakes, hedgehogs, or morels
• 2 Tbs. unsalted butter
• 2 Tbs. extra-virgin olive oil; more as needed
• Kosher salt
• 2 medium shallots, finely chopped (about 1/4 cup)
• 2 tsp. chopped fresh thyme
• 1/2 cup crème fraîche (about 4 oz.)
• 1 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 18 slices baguette (cut 1/4 to 1/2 inch thick)
• 1/4 cup freshly grated Parmigiano-Reggiano

Gently clean the mushrooms with a damp cloth or a paring knife to remove any dirt or dark spots. Cut off any tough stems. If the mushrooms appear muddy, quickly dip them into a large basin of water and drain. Leave small, bite-size mushrooms whole; quarter or halve larger mushrooms.

Melt 1 Tbs. of the butter together with 1 Tbs. of the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the mushrooms and a generous pinch of salt, and cook, stirring frequently, until any liquid has evaporated and the mushrooms are nicely browned, 5 to 8 minutes. (If the mushrooms are dry and the pan begins to scorch, add a drizzle of olive oil.) Remove the pan from the heat and transfer the mushrooms to a cutting board. Let them cool slightly and chop them coarsely.

Return the pan to the stovetop over medium heat and add the remaining 1 Tbs. butter and 1 Tbs. oil. When the butter has melted, add the shallots, thyme, and a pinch of salt. Cook, stirring, until the shallots are tender and lightly golden, about 3 minutes. Return the mushrooms to the pan, stir in the crème fraîche (if you’re making this ahead, see the note below), and cook, stirring, to coat the mushrooms with the crème fraîche. Stir in the parsley and season with several grinds of pepper. Season with more salt and pepper to taste. Remove from the heat and hold in a warm spot.

Shortly before serving, position an oven rack about 6 inches from the broiler element and heat the broiler to high. Arrange the bread slices on a baking sheet and brush them with olive oil. Broil until the bread is golden, 1 to 2 minutes. Flip and toast the other side, about 1 minute. Spread the warm mush­room mixture on the toasts, sprinkle some of the Parmigiano-Reggiano on top, and serve.