Friday fritatta

I just can't get enough of the fresh asparagus. I decided to make a fritatta with it for lunch today. We are in need of an eight-inch skillet — it's just such a handy size. But, without one, I opted for the 10-inch cast iron and it worked swimmingly.

With the oven preheating to 400 degrees, I poured a little bit of olive oil in the bottom of the skillet and tossed the asparagus around in it to coat with a little salt and pepper. Then I tried to organize the asparagus into a lovely design with a few spears placed around in a spoke pattern and smaller chopped pieces scattered throughout — one spear obviously made a break for it at some point in the process as seen above. I roasted these for several minutes until they were sizzly and starting to soften. Then I poured in a couple of eggs scrambled up with some scallions and a little more salt and pepper stirred into them. Back into the oven for four or five minutes. For the last minute or so I turned on the broiler to brown it up a bit. Scrumptious!

I'm definitely feeling my kitchen inspiration seeping back in. I'm contemplating going all out over the weekend with the full-on Korean menu from March's Gourmet. It's a feast for ten, so I don't think I'll be going dish-for-dish, but I do want a spread with all the little bowls of condiment type sides.

Here is my abridged version of the menu:
• Grapefruit Soiju cocktails (my sweet mom sent a box of oranges and grapefruits for Easter — this is just the thing for them. Too bad she can't be here for a Korean Mother's Day fiesta.)
• Cucumber Apple Pickle
• Quick Kimchi
• Soy-pickled jalapenos
• Korean-Style romaine
• Short rib and vegetable stew
• Brown rice and barley

I may or may not include the following, depending on my commitment level and stamina!
• Warm tofu with spicy garlic sauce
• Sauteed oyster mushrooms
• Shrimp and scallion pancakes

It's a long list, but much of the prep is done on day one to allow for pickling time, etc. So my plan is to hit the Asian market tonight, do a whole lot of prep and cooking tomorrow and then a little bit more on Sunday for a super celebration Sunday night dinner. What do you think? (Option 2 is to finally pick up a much-coveted grill and have some steaks! Which reminds me to look at the Asian market for a tao: a clay-lined bucket used as a grill. It was mentioned in a story about the Portland Thai restaurant Pok Pok.)

Oh my goodness, so many good things to try! I'll fill you in on Monday. Have a great weekend!