Asparagus and Smoked Trout Fritatta

Celebrate Poetry Month in April by ging on a picnic, and packing a poem. What is your favorite poem?
Of course we will have beer, and begin with mixed olives spritzed with a garlicky oil and grated orange rind over them.
Then a lovely, seasonal and portable Frittata. Trout is delicate, and smoked it is woody without being sharp as salmon can be so it is perfect for spring, and al the ingredients can be found at Grocery Outlet!

Asparagus and Smoked Trout Frittata
8 ounces asparagus, trimmed and cut into 1 inch pieces.
1 tbl cream
fresh ground black pepper
4 large eggs
4 large egg whites
1/2 grated Parmesan
some dill
8 ounces smoked trout, smoked and flaked into large pieces
1 teaspoon olive oil
1/2 cup minced green onions
Preheat oven to 450
Boil water, blanche asparagus for a minute or two, then rinse in cold water. This is called s'arrete when a food is cooled to stop the cooking process. Pat dry.
Combine cream, pepper, and egg whites with a whisk, stir in asparagus, half the cheese, dill, and trout.
Saute the onions in oil, add egg mixture, for eight minutes or until the edges begin to set. Preheat broiler, for two minutes, let stand and slice.
Watercress-Radish Salad
Whisk together 1 tbl olive oil and 2 tsp appe cider vinegar, 1 large tsp Dijon mustard, some sugar and salt. Toss with 2 bunches trimmed watercress and 1/2 cup thinly sliced radishes.
Brioche Stuffed with Green Olives and Cheese
Buy some great brioche dough, or make it using James Beards Recipe Put in greased muffin tin, poke in green olives and mozzarella.
Voila!
And serve leftover good chocolate Easter Eggs. Next week will make Katharina's Lausanne Cake made from leftover chocolate eggs.