Blistered Asparagus Frittata & Best BBQ Ribs

Blistered Asparagus frittata

Ingredients

  • 10 large eggs

  • ½ cup heavy cream*

  • 2 oz. Gruyère, coarsely grated*

  • 2 cups (packed) arugula or other tender salad greens

  • 1 lb bunch asparagus*

  • 3 Tbs extra-virgin olive oil, divided

  • Kosher salt

  • 1 large red onion, thinly sliced

  • 4 garlic cloves, finely chopped

  • 1 Tbs coarsely chopped oregano

  • Freshly ground black pepper

  • 1 Tbs coarsely chopped chives

Instructions

  1. Place a rack in middle of oven; preheat to 350°. Whisk eggs and cream in a medium bowl until no streaks remain. Stir in Gruyère and arugula; set aside.

  2. Separate woody ends from asparagus spears; thinly slice ends and set aside.

  3. Heat 1 Tbs oil in a large cast-iron or ovenproof nonstick skillet over medium-high. Cook asparagus spears, tossing occasionally, until crisp-tender and blistered in spots, 4-7 minutes. Season with salt and transfer to a plate.

  4. Add 1 Tbs oil to same skillet. Cook red onion, garlic, oregano, and reserved asparagus ends, stirring occasionally, until onion is softened and asparagus is tender, about 6 minutes. Season generously with salt and pepper.

  5. Swirl remaining 1 Tbs oil in skillet and wait 30 seconds before pouring in reserved egg mixture. Arrange asparagus spears in a single layer on top. Cook, undisturbed, until egg mixture is set at the edges, about 4 minutes.

  6. Transfer skillet to oven and bake frittata until puffed slightly and center is just set, 16-19minutes. Let cool in pan 15 minutes.

  7. Just before serving, scatter chives over frittata and season with more pepper.

    Do Ahead: Frittata can be made 3 days ahead.

    *In flyer May 14 - 20, 2023
    Recipe and photo credit: Bon Appetit

Best BBQ Ribs

Ingredients

Dry Rub:

  • 2 tbs brown sugar

  • 1 tbs chili powder

  • 2 tsp salt

  • 1 tsp ground pepper

  • 1 tsp dry mustard

  • 1/2 tsp onion powder

  • 5 lb pork spareribs*

Barbecue Sauce:

  • 1 tsp chili powder

  • 2 tsp onion powder

  • 2 tsp garlic powder

  • 2 tbs butter

  • 3/4 cup ketchup*

  • 3/4 cup apple jelly

  • 1/4 cup apple cider vinegar

  • 2 tbs molasses

  • 1 tbs Dijon mustard*

  • 1 tbs Worcestershire sauce

  • Tabasco sauce, to taste

  • Salt and pepper 


Instructions

Dry Rub

  1. In a bowl, combine all the ingredients. Set aside.

  2. On a work surface, use paper towels to peel away the white membrane (silverskin) on the back of the ribs. Place the ribs on a baking sheet and rub both sides generously with the spice rub. Cover and refrigerate for at least 2 hours, or overnight.

  3. With the rack in the middle position of the oven, preheat the oven to 325°F (170°C).

  4. Wrap the ribs, two racks at a time, in heavy-duty aluminum foil. Transfer to a baking sheet. Bake for about 2.5 hours, or until the meat is tender.

Barbecue Sauce

  1. Meanwhile, in a small saucepan over medium-high heat, cook the spices in the butter for 1 minute. Add the remaining ingredients, bring to a boil and simmer over low heat for about 6 minutes or until the sauce becomes syrupy. Season with salt and pepper.

  2. Preheat the grill, setting the burners to medium. Oil the grate.

  3. Remove the ribs from the foil and grill for 5 to 6 minutes on each side, brushing with 1/2 of the barbecue sauce. Serve with the remaining sauce.

*In flyer May 14 - 20, 2023
Recipe and photo credit: Ricardo Cuisine

Annah Kassen