Olsson Recipes

2014 WSJ, serve with asparagus potato frittata. Serves 4

• 1 egg yolk
• ½ tsp water
• ½ tsp harissa paste
• 6 TB melted butter, just warm
• juice from ½ lemon

Whisk yolks, water and harissa then beat until frothy in a bowl over simmering water.

Remove from heat.

Whisk in 1 TB butter at a time, keep bowl warm. season with lemon juice and salt & pepper.

Frittata

¼ C olive oil, ½ LB yukon gold potatoes, quartered and sliced thin, ½ C thin sliced sweet yellow onion,¾ C asparagus cut into ½ inch long pieces, 4 eggs beat until frothy. 450° Oven. Cook oil,potatoes & onion cast iron pan until done approx 12 min. Add cooked asparagus (boil 2 min). fold eggs, potatoes & asparagus into skillet, cook 8 min until sides set then transfer to oven for 10 min.