One at a time, grasp the end of each asparagus spear and bend it
gently until it snaps at its natural point of tenderness, usually about
two-thirds of the way down the spear. Discard the tough ends. Cut
the spears on the diagonal into 2.5-cm/1-inch pieces. Set aside.
In a blender, combine the eggs, cream, Parmesan, salt and pepper,
and process for 10 seconds to blend thoroughly. Set aside.
At the barbecue:
Prepare the barbecue for direct cooking over medium heat (180–230°C/
350–450°F).
Brush the cooking grates clean. Preheat a 25-cm/10-inch grill-proof
frying pan, preferably nonstick, over grilling/direct medium heat for
3 minutes, with the lid closed. Add the oil to the frying pan and then
add the asparagus and stir briefly to coat with the oil. Cook over
grilling/direct medium heat for 2 minutes, with the lid closed. Remove
the pan from the barbecue and roll the asparagus around in the pan so
the oil coats the bottom and sides of the pan evenly. Place the pan back
on the cooking grate, arrange the asparagus in an even layer, and then
scatter the garlic, tomatoes and feta evenly over the asparagus. Pour the
egg mixture into the pan. Grill the frittata over grilling/direct medium
heat for about 15 minutes, with the lid closed, until the eggs are puffed,
browned and firm in the centre. Remove from the barbecue.
Brush the cooking grates clean. Preheat a 25-cm/10-inch grill-proof
frying pan, preferably nonstick, over grilling/medium heat for
3 minutes, with the lid closed. Add the oil to the frying pan and then
add the asparagus and stir briefly to coat with the oil. Cook over
grilling/medium heat for 2 minutes, with the lid closed. Remove
the pan from the barbecue and roll the asparagus around in the pan so
the oil coats the bottom and sides of the pan evenly. Place the pan back
on the cooking grate, arrange the asparagus in an even layer, and then
scatter the garlic, tomatoes and feta evenly over the asparagus. Pour the
egg mixture into the pan. Grill the frittata over grilling/direct medium
heat for about 15 minutes, with the lid closed, until the eggs are puffed,
browned and firm in the centre. Remove from the barbecue.
Slide the frittata out of the pan onto a serving plate. Cut into wedges
and serve immediately.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.