Somewhere in the early 90’s, I was visiting my second mom, fondly known as Ma Rogers and I learned to make an Italian omelet with asparagus.
Ma raised five children of her own, but when I suddenly lost my own mother in 1970, sitting at her kitchen table looking like an orphan, she said, “What’s one more?” Actually, that became four more with my first husband and two sons. She lovingly adopted all of us. I think it helped having one of her daughters, Cathy, as my best friend.
I desperately needed a warm winter coat, so Ma and I went on what would be our only shopping trip ever in Schenectady. I still own that long red wool coat, wear it on occasion and always think of her. After taking me shopping for that coat, because I must have looked not only cold, but hungry, we visited her dear friend Anna Vadney, who opened her small kitchen and huge heart. Watching this 80-year-old woman dice up an asparagus and swirl the pure olive oil in her pan with ease made me pay even more attention. The finely chopped onions and eggs were added with love. She seasoned everything and asked for the small plate on the counter. Like magic, she flipped the frittata into the dish and slid the uncooked side back into the pan. I tried this method a few times, but I need a few more decades of practice.
After that visit to New York, I returned home to Bavaria. I’d enjoy five more years in Germany and sample some of the best spargelsuppe, white asparagus soup, I ever would taste. Today, I enjoy grilling fresh green asparagus topped with olive oil, seasoning and topping them off with a balsamic glaze.
Roasted Asparagus Frittata Recipe – NYT Cooking (nytimes.com)
Leave a Reply