Asparagus and Leek Frittata
2 tablespoons butter
2 small leeks, white and light green parts, sliced
1 pound fresh asparagus, sliced on the diagonal
3 pieces preserved lemon zest (recipe follows), minced
2 tablespoons goat cheese, crumbled
salt and pepper
1/4 cup grated Parmigiano-Reggiano
In a 10-inch nonstick skillet, melt the butter and sauté the leek for several minutes, until soft. Add the asparagus and preserved lemon zest and continue to sauté until asparagus is al dente - about 5 minutes.
Meanwhile, beat the eggs and then crumble in the goat cheese (I used Mark's herbed goat cheese) and season with salt and pepper.
Preheat broiler to high and adjust broiler rack to be about 4 or 5 inches from the element.
When asparagus is cooked, pour egg and cheese mixture over top. Continue to cook on the stove top over medium-high heat until eggs are almost set. Sprinkle top evenly with Parmigiano-Reggiano cheese and broil for about 3 minutes until top is golden and puffed.
Slice into wedges and serve with a salad and orange wedges.
Preserved Lemon Zest
4 lemons, scrubbed, preferably organic
1/4 cup kosher salt
1/4 cup sugar
8 fresh bay leaves, coarsely chopped or crushed, divided
2 dried chile pods, split open and coarsely chopped, divided
Extra-virgin olive oil
Remove the zest from the lemons with a vegetable peeler (be careful not to take off too much of the white pith) and place in a small bowl. Juice one of the lemons and set juice aside. (Juice the other thee lemons and reserve juice for another purpose.) Toss zest with the salt, sugar, 4 bay leaves, 1 chile, and the juice of one of the lemons. Refrigerate for 2 hours. Remove the zest from the mixture, rinse, pat dry, and place in a glass jar. Add in remaining 4 bay leaves and chile. Cover with extra-virgin olive oil to store in the refrigerator for up to a year. (Zest will begin to brown with age but that is normal…)