Asparagus Frittata with Horseradish Sour Cream

chowhound.com

Leigh

subheading: For the horseradish sour cream:

½ cup sour cream

3 tablespoons whole milk

2 tablespoons prepared horseradish

½ teaspoon kosher salt

subheading: For the frittata:

2 tablespoons olive oil

1 medium yellow onion, medium dice

8 ounces asparagus, ends trimmed and cut into 1-inch pieces

10 large eggs

¼ cup whole milk

1 ½ ounces shredded sharp white cheddar cheese (about ⅓ cup)

3 tablespoons prepared horseradish

1 tablespoon finely chopped Italian parsley leaves

1 teaspoon kosher salt, plus more for seasoning

½ teaspoon freshly ground black pepper, plus more for seasoning

Pinch freshly grated nutmeg

Finely chopped fresh chives, for serving

Directions at chowhound.com

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