Ramp, Asparagus, and Ricotta Frittata
1. Preheat the oven to 400 degrees. Lightly grease a baking tray with olive oil, and lay the asparagus on it. Drizzle with a bit more olive oil, and roast for 10 minutes.
2. Meanwhile, prepare the ramps. Cut off the root, and remove the loose outer skin around the bulb. Cut off the leaves, rinse, roughly chop, and set aside. Clean the bulbs of any excess dirt. Then, add the bulbs to the roasting asparagus and roast for another 5 minutes. Allow to cool for a few minutes, then roughly chop the asparagus and ramp bulbs.
3. In a blender, combine the eggs, milk, ricotta, salt, flour, and pepper. Blend until smooth.
4. Heat a 12-inch cast iron skillet over medium heat. Add the butter, and as it melts, spread it around the sides of the pan as well as the bottom. Add the ramp leaves and cook, stirring often, until the they wilt, about 1 minute. Then add the asparagus and ramp bulbs, then the egg mixture. Do not stir!
5. Preheat the broiler setting on your oven to a medium heat (if you have that option). While it heats, let the frittata cook on the stove top under your watchful eye. It will start to barely bubble and firm up, but what you’re really watching for is that moment when it starts to separate from the sides of the pan. Or if you smell any hint of burning, remove it from heat. Transfer to the oven, and watch carefully. Within a few minutes (or quicker- some broilers are fast!), the frittata will be golden and firm all the way through. Let cool for a few minutes before serving. This is also great cold, and excellent picnic food.