Spring Frittata with Morels, Grilled Asparagus and Grilled Scallions

==Ingredients==
=== Frittata ===
* 2 tbsp olive oil plus extra for rubbing
* 6 oz pencil-thin fresh asparagus, spears trimmed of tough ends
* ½ oz dried morel mushrooms or other dried wild mushrooms
* 2 oz thin scallions, trimmed of limp green portions
* 8 large eggs
* ½ tsp salt, or more to taste
* ¼ tsp freshly milled pepper
* 1 tbsp grilled red pepper romesco sauce
* 2 oz parmesan cheese, grated
=== Grilled red pepper Romesco sauce ===
* 2 hefty red bell peppers, about 6 oz. each
* ½ cup (2¼-oz pkg.) sliced or slivered almonds, toasted
* 2 cloves garlic
* 1 tbsp red wine vinegar
* 1 tbsp sweet paprika, preferably Spanish
* ½ tsp crushed red pepper
* ¾ tsp coarse salt, either kosher or sea salt
* ½ cup olive oil
== Directions ==
# Fire up grill to medium heat.
# Rub asparagus and scallions with olive oil.
# Grill on all sides, for 4 to 6 minutes, or until tender.
# Remove from heat, and set aside.
# Put peppers on grill, and cook until softened and mostly blackened on all sides, for 12 to 15 minutes.
# Put peppers in a paper or plastic bag to steam briefly until cool enough to handle.
# Strip off majority of blackened skins, rinsing your hands as needed.
# Slice peppers into chunks, discarding stems and seeds and reserving juices.
# Put peppers and any juices, almonds, garlic, vinegar, paprika, crushed red pepper and salt in a blender or food processor.
# With motor running, pour in oil, and process until combined and nearly smooth.
# Set aside.
# Soak mushrooms in hot water to cover until soft, for about 15 minutes.
# Strain off, reserve 2 tablespoons of water and discard grit.
# Halve or quarter mushrooms if larger than bite-sized.
# Chop asparagus and scallions into bite-sized pieces, and set aside.
# Preheat oven to 350 °F, or use a covered grill at same temperature.
# Whisk together eggs, salt, pepper, grilled red pepper Romesco sauce, 2 tablespoons mushroom-soaking water and about half cheese until combined.
# Pour oil into an 8x10-inch ovenproof skillet, preferably nonstick, and heat over medium heat.
# Stir in mushrooms, asparagus and scallions, and warm through.
# Pat mixture down evenly in skillet.
# Pour egg mixture evenly into skillet.
# Continue heating until bottom is lightly set, for about 3 minutes more, lifting edges and tilting skillet to allow uncooked egg to flow to bottom.
# Scatter remaining cheese over frittata.
# Cover, and transfer skillet to oven.
# Bake until frittata is set to desired firmness, for 10 to 12 minutes.
# Slice into wedges, and serve hot, at room temperature or chilled.
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Category:Almond Recipes
Category:Asparagus Recipes
Category:Egg Recipes
Category:Frittata Recipes
Category:Morels Recipes
Category:Parmesan cheese Recipes
Category:Red bell pepper Recipes
Category:Vegetarian Recipes