To this:

It was such a busy and fun weekend! We had date night on Friday night, and a rock climbing class Saturday, followed by a trip to the North End for replenishing some of our favorite kitchen staples. I spent most of Sunday in the kitchen (things I made: muffins and turkey/egg puffs, a roasted chicken, artisan bread and pineapple quinoa. Make the quinoa. I am not kidding. Make it.)

If you’re in the North End, our favorite places to go are Polcari’s Coffee and Salumeria Italiana. Polcari’s sells tons of spices and dry goods – SO inexpensive. We picked up chick peas, French lentils, couscous, vanilla beans, pignola nuts, parsley, peppercorns, oregano, basil, cumin, chili powder – all for $20. Salumeria is a small heaven on earth. They sell this Rubio balsamic vinegar that is about as thick as maple syrup. I have mentioned it several times on this blog before, but it’s worth every single penny. We also picked up proscuitto, pecorino romano, and a tube of tomato paste (great for so many things). We also got strawberries, squid ink fettucine and whole wheat angel hair pasta.

In case you wanna see our haul:

Back to my point! The fritatta. This CSA asparagus is gorgeous. I’d nearly forgotten how great CSA veggies are. I found a low fat recipe for frittata and it made a really lovely Sunday lunch.

My adaptation:

3 eggs

1/3 cup egg whites

3/4 cup low fat milk

1oz smoked gouda cheese, diced

2 cups mushrooms

several springs fresh thyme

1/4 cup dry white wine (I used a dry Reisling that I love to cook with)

8 asparagus spears

good handful of fresh parsley, chopped

salt and pepper to taste

Preheat oven to 350.

Whisk eggs and milk together. Add salt, pepper, parsley and cheese. In a pan on the stove, sautee mushroom in a bit of olive oil, until they start to reduce in size. Add fresh thyme, and wine. Add salt and pepper. Let the wine cook off (about 10 minutes). Before adding mushrooms to egg mixture, strain through a fine mesh strainer, to avoid having too much liquid in the fritatta.

Lightly grease or spray your pan (I like using a bit of coconut oil). Pour in mixture, and arrange asparagus spears on top, in any fashion you prefer. Cook about 40 minutes, or until set.

Inspired by our early delivery of asparagus and eggs, Salem member Stefanie Timmermann created this luscious soufflé. She says: “This is a mild dish that compliments the delicate taste of the asparagus and that even my 8-year-old picky eater liked to eat. The protein in all the eggs serves well as a meat substitute.”

•2 bunches asparagus

•9 eggs

•Salt

•Nutmeg

•8 oz. sour cream

•juice of ½ a lemon

1) Preheat oven to 350