I love asparagus season. Even if Spring isn’t quite cooperating here in Michigan, in regions relatively close-by it is. There has been amazing asparagus at the grocery store the last week or so for $0.99 a pound!! That’s incredible! The first thing I did with it was to whip up this sausage and asparagus frittata. I love a good frittata because they are easy, relatively fast, and so tasty. It can serve as your make-ahead breakfast for a week, and can be personalized in unlimited ways for your family. This specific one has spinach, sausage, asparagus, mushroom, and green onion. It was a great combination, and one I will definitely be using again. The main flavor components were definitely the sausage and asparagus though.
Start by browning your sausage and breaking it up into smallish chunks. If you are using links, just brown them and give them a rough chop before adding them to the frittata.
Next wash and cut the tips off your asparagus and set those aside for the top of the frittata. Slice the stems into little 1/4 – 1/2 inch sections, and quickly saute them in the sausage pan for about 1-2 minutes. Slice up the mushrooms and brown those as well, and then quickly wilt the spinach.
Now whip up your eggs and milk until they are slightly frothy and fully combined. Season with salt and pepper. Put all your vegetables and sausage into your pie plate that has been well sprayed with cooking spray. Top with cheese.
Next pour the egg mixture over the top and arrange the asparagus tips on it.
Bake at 350 for 25-30 minutes, or until the eggs are set. This time will vary depending on your specific oven, so check often!