I made this asparagus fritatta last spring while in Rome. My friend and produce vendor in Campo di Fiore, the huge open air produce market in the historical center of Rome, showed me wild asparagus he had foraged the night before. It took him all night to collect 2 kilos.That's Allesandro in video episode showing me those skinny wild asparagus that quickly went into a fritatta for my mates back in our apartment near Piazza di Spagna.I found some really thin asparagus at the farmers market. They reminded me of the one I made in Rome and I had to make it here in San Francisco.I roasted the asparagus with olive oil and sea salt to intensify its bright flavor. This is a flater frittata than I usually make because I want the egg mixture to just hold the asparagus together and let the concentrated springtime flavor shine.Full text recipe: http://www.gianni.tv/spring-asparagus-frittata/Facebook: http://www.facebook.com/GiannisNBGoogle+: http://plus.google.com/+GianniNorthBeachTVTwitter: http://www.twitter.com/giannitvWeb: http://www.gianni.tvMusic by David Molina: http://drmsound.com/Video by Hungry Village: http://hungryvillage.comWatch all my cooking episodes: http://www.youtube.com/playlist?list=PL7BEADADCCAD445F2SUBSCRIBE: http://www.youtube.com/user/gianninorthbeach?sub_confirmation=1NEW EPISODES EVERY SATURDAY
