I was driving down to Denver the other day listening to KBCO when they played: “Every Little Thing She Does Is Magic” by the Police. Being the very beginning of spring, “When the days are getting longer and the nights are getting stronger than moonshine” (to quote another iconic musical group), everything is starting to thaw out. I am reminded of the magical culinary delicacies that Mother Nature is promising us. Farmers markets will soon be sprouting up with her tender pencil sized spears of asparagus, peas, spinach and lettuces. Just the thought of green after a white and cold winter warms my soul. When the grass pokes its delicate green blades through the contrasting ephemeral spring snow, I get visions of peas in cream. It’s hard to decide which is my favorite. Is it asparagus or peas? O.K., hands down it’s asparagus with peas running a close second.

Nothing beats “from garden (or farm) to table” in quality, nutrition and taste. I encourage you to either grow your own veggies, or buy local from an organic co-op or CSA (Community Supported Agriculture) such as the 63rd. St. Farm if you live in the Boulder area: http://www.63rdstfarm.com

Here’s one of my favorite recipes for asparagus:

Asparagus, Red Pepper and Three Cheese Frittata

Serves 6


12 LG Whole eggs
1/4 Cup Heavy Cream (or half and half)
3/4 Cup Grated Mozzarella
3/4 Cup Grated Gruyere or Swiss cheese
1/4 Cup Grated Parmesan
2 Dash Nutmeg
1/2 teas Ground pepper
1/4 teas Sea salt
1 TBS Olive oil
1 Pound Thin asparagus (cut on the diagonal into 1/4-inch slices)
1 Med Red bell pepper (cored and diced)
1 LG Shallot (chopped fine)
2 Med Garlic cloves (minced)
2 TBS Chopped flat-leaf parsley leaves
2 LG Vine ripe tomato (sliced into wheels)


Preheat oven to 350 degrees F.

Whisk the nutmeg, salt and pepper, cream and 1/2 of the cheeses with the eggs. Set aside.

Heat oil in a large, oven-proof skillet over medium heat. Cook asparagus, peppers and shallots until asparagus is bright green and peppers are just tender, 3 to 4 minutes. Stir in garlic and 1/2 the parsley.
Pour egg mixture into skillet. Sprinkle with the remaining cheese, place tomato wheels on top, scatter parsley evenly and cook until slightly set, lifting edges to let uncooked mixture run beneath, for 2 minutes.

Transfer to oven and cook until eggs are cooked through but still soft and cheese is a nice golden brown, about 25 – 30 minutes. Remove from oven, cut into 6 wedges, and serve immediately.

I hope you enjoy this as much as I do.


Chef Trusan