Smoked Salmon and Asparagus Fritata
8 spears asparagus, peeled, sliced thinly
1 tablespoon olive oil
8 ounces Yukon gold potatoes, peeled and diced into 1/4 pieces
12 large eggs
1 cup crème fraiche or cream
1 tablespoon chives
Zest of 1 lemon finely minced or microplaned
Kosher salt and freshly ground white pepper
4 ounces smoked salmon, thinly sliced and cut into thin strips
Preheat the oven to 350 degrees. Bring a small pot of salted water to a boil. Add the asparagus and cook for 30 seconds. Drain and reserve.
Heat a non stick 10 inch pan over medium high heat. Add the olive oil and then the potatoes. Cover, lower the heat to medium and cook, stirring every once in a while, until the potatoes are cooked through and light golden brown.
Whip the eggs until well mixed. Add the crème fraiche, chives, lemon zest and thoroughly combine. Toss the smoked salmon and asparagus in with the potatoes. Add the egg mixture and combine. Place in the oven and cook until the center is set, about 30 minutes. Cut and serve with Groth Sauvignon Blanc.
