Friday, May 09, 2014
By Joy Y. Wang : WNYC Producer
Do you have some ailing asparagus or sad chard in your fridge? New York Times columnist Martha Rose Shulman suggests combining those vegetable with eggs to make a hearty frittata. Check out her basic recipe and variation for Frittata with Asparagus, Fresh Peas, Tarragon, and Chives.