If you’re looking for a fresh, flavorful dish that’s equally perfect for brunch, lunch, or a light dinner, then you’ve landed in the right spot. This Asparagus Frittata with Cheese and Herbs Recipe is one of my all-time favorites to whip up when asparagus is in season. It’s creamy, cheesy, and packed with bright herbal notes—plus, it’s surprisingly simple to get just right. Trust me, once you try this, it’ll become your go-to asparagus recipe that family and friends will ask for again and again.

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Why You’ll Love This Recipe

Bright & Fresh Flavor: The combination of tender asparagus with fresh herbs like dill and chives makes every bite pop with springtime freshness.
Creamy Texture: Using whole milk ricotta and parmesan gives the frittata a rich, custardy creaminess without being heavy.
Simple Yet Elegant: It looks fancy on the plate but comes together quickly, making it perfect for casual meals or impressing guests.
Versatile & Customizable: You can easily swap herbs, cheeses, and garnishes to suit your taste or what’s in your fridge.

A thick slice of frittata sits on a white marbled surface showing five distinct layers of cooked egg mixed with green herbs and asparagus spears running horizontally inside. The top layer is golden with a rough texture sprinkled with seasoning and small green herbs then garnished with a small bunch of fresh dill and a thin curled slice of pink prosciutto. The background shows other blurred slices of the same frittata. A knife with a wooden handle lies in front of the slice. Photo taken with an iphone --ar 2:3 --v 7 - Asparagus Frittata with Cheese and Herbs, asparagus frittata, cheese and herb frittata, spring vegetable breakfast, healthy brunch recipes

Ingredients You’ll Need

Each ingredient in this Asparagus Frittata with Cheese and Herbs Recipe plays a role in creating a balanced dish that’s bursting with flavor and creamy texture. I always recommend getting fresh, bright asparagus and good-quality dairy to really elevate the final taste.

Flat lay of fresh baby asparagus spears arranged neatly, eight whole brown eggs with clean uncracked shells, a small white ceramic bowl holding creamy whole milk ricotta, another small white bowl containing whole milk, a small white bowl filled with finely grated Parmesan cheese, a small white bowl with thinly sliced bright green chives, a small white bowl with chopped fresh dill, and a small white bowl with smooth Dijon mustard placed symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Asparagus Frittata with Cheese and Herbs, asparagus frittata, cheese and herb frittata, spring vegetable breakfast, healthy brunch recipes

Baby Asparagus: Choose thin, tender asparagus for even cooking and a delicate bite.
Eggs: Large eggs provide the structure; fresh are best for fluffiness.
Whole Milk Ricotta: Adds creaminess and mild tang; divided use gives layers of flavor and texture.
Whole Milk: Opt for whole milk to keep the custard rich and smooth; avoid low-fat varieties.
Parmesan Cheese: Finely grated for sprinkling into the mix and on top for a perfect savory finish.
Chives: Thinly sliced for a fresh, mild onion flavor that complements the herbs.
Fresh Dill: Chopped dill brightens the dish with its citrusy, herbal notes.
Dijon Mustard: Just a touch to add depth and balance the creaminess with a little tang.
Kosher Salt & Pepper: Essential for seasoning all the components just right.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this asparagus frittata is. Depending on the season or what I have in the fridge, I often tweak the herbs or cheese to keep it feeling fresh and new. Feel free to make it your own!

Cheese Swap: I’ve had wonderful results swapping the parmesan for crumbled feta or goat cheese, which adds a tangier bite that pairs beautifully with the asparagus.
Herb Mix-Up: If you’re not a fan of dill, fresh tarragon or basil work great — they bring a different but delightful herbal note.
Vegetarian Boost: Add sautéed mushrooms or roasted cherry tomatoes for extra texture and flavor without adding meat.
Protein Addition: Sometimes I layer thin slices of prosciutto or smoked salmon on top just before serving, turning it into a special occasion treat.

How to Make Asparagus Frittata with Cheese and Herbs Recipe

Step 1: Prep and Blanch the Asparagus

First things first, preheat your oven to 375°F and position the rack to the center. I always grease my baking pan really well — non-stick spray plus a parchment lining makes it way easier to lift the frittata out later without any sticking mishaps. Then, bring a large pot of salted water to a boil and blanch the asparagus for 1-2 minutes until they turn bright green and just start to soften. Immediately transfer them to a bowl of ice water — this “shocks” the asparagus, locking in that vibrant color and stopping the cooking. Pat them dry when they’re cool enough.

Step 2: Whisk Your Egg Custard

In a big mixing bowl, whisk together the eggs, two tablespoons of ricotta, whole milk, parmesan, chives, dill, and Dijon mustard. Season with salt and pepper — I start with about half a teaspoon of salt and a quarter teaspoon of pepper, but adjust it to your taste. Whisk vigorously until you get a smooth, well-combined custard. This is the magic base that holds everything together, so make sure it’s well mixed.

Step 3: Layer and Assemble the Frittata

Grab your prepared pan and lay half the asparagus spears in a single row along the bottom. Pour your egg custard evenly over this layer, then nestle in the remaining asparagus on top. Dollop the remaining ricotta across the surface—those creamy pockets really make the frittata sing—and sprinkle a little extra salt and pepper.

Step 4: Bake Until Set and Golden

Into the oven it goes! Bake for about 28-38 minutes, but keep a close eye after 25 minutes—ovens vary and you don’t want to overcook. The frittata should puff up, look golden around the edges, and be just set without any jiggle in the center. Once done, let it cool for 5 minutes, then carefully lift the parchment and transfer it to your serving plate.

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Pro Tips for Making Asparagus Frittata with Cheese and Herbs Recipe

Don’t Skip Blanching: I learned this the hard way—uncooked asparagus can stay too tough in the frittata, so a quick boil and ice bath is key for tender, bright spears.
Use Whole Milk Dairy: Full-fat ricotta and whole milk keep the custard creamy and rich; I tried skim milk once and the frittata was sadly watery.
Watch Bake Time Closely: I recommend checking at 28 minutes, then every few minutes after, so you get it perfectly set and avoid rubbery eggs.
Parchment Paper Helps Lift: Lining the pan with parchment paper is a game-changer for easy removal and slicing without breaking your beautiful frittata.

How to Serve Asparagus Frittata with Cheese and Herbs Recipe

Asparagus Frittata with Cheese and Herbs Recipe - Serving

Garnishes

I like to finish with a handful of fresh chopped herbs—extra dill and chives really brighten things up. A light dusting of parmesan cheese on top adds that irresistible salty crunch. On special occasions, a few slices of prosciutto or smoked salmon on the side take it into wow territory, adding a bit of savory luxury.

Side Dishes

This frittata pairs beautifully with simple sides like a mixed green salad dressed in lemon vinaigrette or roasted cherry tomatoes for sweetness and acidity. For a heartier meal, I often serve it alongside some crusty sourdough bread or even crispy breakfast potatoes.

Creative Ways to Present

For brunch gatherings, I’ve arranged the frittata slices beside bowls of fresh fruit and avocado for a colorful spread. Another fun idea is making mini frittatas in muffin tins using this same recipe for single servings that look adorable and make plating a breeze.

Make Ahead and Storage

Storing Leftovers

I usually store leftover frittata in an airtight container in the fridge. It stays delicious for up to 3 days—perfect for quick lunches or easy dinners. When storing, keep the garnishes separate to maintain freshness.

Freezing

Freezing works surprisingly well! I slice the frittata, wrap portions tightly in plastic wrap followed by foil, and pop them in the freezer. When I’m ready to eat, I thaw them overnight in the fridge so they reheat evenly.

Reheating

To reheat, I prefer warming slices in a preheated oven at 325°F for about 10-12 minutes to avoid drying out. The microwave is convenient but can sometimes make it a bit rubbery, so keep an eye on it if you choose that method.

FAQs

Can I make this frittata without ricotta?

Yes, you can! Ricotta adds creaminess and a subtle sweetness, but if you don’t have it on hand, you can substitute with cream cheese or omit it altogether—just expect a slightly less creamy texture.
How do I know when the frittata is fully cooked?

Look for the edges to be golden and puffed up, and the center should be set with no jiggle when you gently shake the pan. Overcooking can make it dry, so check starting around 28 minutes to be safe.
Can I use frozen asparagus instead of fresh?

Fresh asparagus is best for this recipe because it holds its texture and flavor well. Frozen asparagus tends to get mushy after blanching and baking, so I wouldn’t recommend it here.
Is this recipe gluten-free?

Yes! The Asparagus Frittata with Cheese and Herbs Recipe is naturally gluten-free, making it a safe and delicious option if you’re avoiding gluten.

Final Thoughts

This asparagus frittata recipe holds a special place in my heart because it’s a dish that feels elegant yet approachable—a real crowd-pleaser without fuss. Every time I serve it, I’m reminded how simple ingredients can come together to create something truly memorable. I’m excited for you to try this Asparagus Frittata with Cheese and Herbs Recipe in your own kitchen and discover how easily it can become a staple in your meal rotation. Once you do, I bet you’ll be coming back to it season after season!