My vegetarian friend Betsy Bruner has a knack for creating flavorful meat-free main dishes, I think because she always uses what’s growing now. She made this asparagus frittata for overnight guests, but we’ve taken to making it for breakfast-for-dinner. A fine dice on the fresh tender stalks of asparagus means you don’t have to steam or saute the asparagus first and ensures green goodness in every bite of frittata. But while asparagus is the star of this dish, tater tots are its little secret. Says Betsy: “My mom got me onto the tots idea when she was experimenting with different types of potato crusts. She tried shredding her own potatoes but they didn’t crisp up. Frozen hash browns, same issue. Tots were the answer because they didn’t seem to get soggy and got nice and crispy. Besides, who doesn’t like tots?”


Make this asparagus frittata. The asparagus and the tots gods will smile down upon you.

Waiting for the fresh Northern Michigan asparagus to sprout? So are the good people in Empire!

Photo(s) by Todd Zawistowski