Cover and refrigerate at least 4 hours or overnight. Preheat oven to 375 degrees. Cool 5 minutes before cutting. Makes 8 servings. Baked Asparagus and Pepper Frittata 2 pounds thin asparagus 1 large yellow bell pepper 1 large red bell pepper 3 shallots 1 medium zucchini 3 scallions 1 Tbsp.
Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large pot of boiling salted water, blanch asparagus 1 minute. Drain in a colander and transfer to ice water. Drain again in colander and pat dry. In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.