Compositions for Dining

Asparagus Chanterelle Frittata

There is a serendipitous small window of time where the white asparagus and chanterelle mushroom seasons overlap where I can enjoy two of my favorite foods at the same time.

A rare and delicious pairing.
Authored by: Ludwig van Food
Estimated Cost: $20
Difficulty: Easy
Suggested Beverage: Sparkling Wine
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine German
Servings 4 people
Calories 444

Equipment and Supplies


  • 8 eggs
  • 1 cup heavy cream, or half-and-half
  • ¼ teaspoon kosher salt, or to taste
  • ¼ teaspoon white pepper, plus more for serving
  • 2 tablespoons olive oil
  • 1 leek, white and light green parts, cut in half and thinly sliced
  • 8 ounces chanterelle mushrooms, sliced if large
  • 12 ounces white asparagus, woody ends trimmed and cut into 2-inch pieces
  • 1 clove garlic, pressed
  • ½ teaspoon sumac, crumbled


  • Preheat the oven to 350°.
  • In a medium bowl, whisk (Whisk it good!) the eggs, cream, and pepper. Add kosher salt to taste and set aside.
    8 eggs, 1 cup heavy cream, ¼ teaspoon white pepper, ¼ teaspoon kosher salt
  • Heat the oil in a cast iron skillet over medium heat.
    2 tablespoons olive oil
  • Add the leek and give it a whirl for 2 minutes.
    1 leek
  • Oooh – the fun part. Toss in the mushrooms and give them a whirl around the pan for 5 minutes.
    8 ounces chanterelle mushrooms
  • Let the asparagus join the fun and whirl them around for 3-5 minutes until they are soft.
    12 ounces white asparagus
  • Add the garlic and heat just until warm, about 30 seconds.
    1 clove garlic
  • Pour in the egg mixture and sprinkle on the sumac. Let them cook until the eggs are just starting to set, 3 minutes.
    ½ teaspoon sumac
  • Slide the into the oven oven and bake for 15-20 minutes until golden brown and the eggs are set.


Yes, this recipe works with green and purple asparagus, too.

Private Notes

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