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Spring Frittata With Morels, Grilled Asparagus And Grilled Scallions


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2 Tbs. olive oil plus extra for rubbing

6 oz. pencil-thin fresh asparagus, spears trimmed of tough ends

1/2 oz. dried morel mushrooms or other dried wild mushrooms

2 oz. thin scallions, trimmed of limp green portions

8 large eggs

1/2 tsp. salt, or more to taste

1/4 tsp. freshly milled pepper

1 Tbs. Grilled Red Pepper Romesco Sauce

2 oz. Parmesan cheese, grated

2 hefty red bell peppers, about 6 oz. each

1/2 cup (21/4-oz. pkg.) sliced or slivered almonds, toasted

2 cloves garlic

1 Tbs. red wine vinegar

1 Tbs. sweet paprika, preferably Spanish

1/2 tsp. crushed red pepper

3/4 tsp. coarse salt, either kosher or sea salt

1/2 cup olive oil

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