⅓teaspoonkala namak - black saltoptional, for eggy flavor
STEP 1: SAUTÉ ASPARAGUS
Rinse and trim the woody ends of the asparagus. Chop asparagus into smaller pieces, and sauté them in a pan with olive oil, crushed garlic, salt, and black pepper. It should take you 10 minutes till tender-crisp.If pan gets dry, add a splash of water, or white wine. For more info, here's our full sautéed asparagus recipe.
STEP 2: MAKE CHICKPEA BATTER
To a blender, add the chickpeaflour, water, olive oil, salt, pepper, and if you have it at hand Kala Namak for that delicious eggy flavor. Blend for a couple of minutes till smooth. You can do this with a standard blender or an immersion blender in a bowl.
STEP 3: COOK THE FRITTATA
Transfer the chickpea batter to a bowl, addsautéed asparagus and mix with a spoon.
Warm 1 tablespoon of olive oil in a non-stick pan. When the oil is warm, pour in the chickpea batter. With a fork, arrange the asparagus to spread across the pan evenly.Cook on medium to low heat for 4 minutes without touching the frittata.
After 4 minutes, move the pan to make sure the frittata is not sticking. Then slide it onto a plate.
Now flip it. Hold the plate with your left hand, placing your hand below the plate. Put the pan on top, holding it with your right hand.With a swift movement, turn both the plate and the pan so that the frittata is flipped upside down onto the pan.
Let cook for another 2 to 3 minutes on low heat.
Then slide or flip onto a serving plate and a sprinkle of freshly ground black pepper and enjoy.