Asparagus Torta

by Kathy Strahs on May 31, 2013 · 6 comments

Post image for Asparagus Torta

Can anyone tell me what this dish is? I know it’s called an Asparagus Torta…but what is it?

I’ve been carrying this recipe around for a few years now, it was printed on the little twist-tie that goes around a bunch of asparagus. It’s a simple little recipe, with a lot of eggs and parmesan like a frittata. But it also calls for a lot of breadcrumbs, giving it a texture similar to southern cornbread dressing or spoon bread. It’s tasty! Dare I say it’s almost like a savory brownie? That might be going a little far.

I found this little recipe on the twist-tie on a bunch of asparagus

I’m a pretty good Google searcher, but the best I’ve been able to come up with so far is that it’s likely Italian in origin. I’m categorizing this torta under “Brunch” because it tastes like an egg dish I’d enjoy for breakfast or lunch (and, in fact, I did), or an appetizer, but I could also see it as a dinner side dish. But I’m still really curious to learn when it’s supposed to be served. Did someone at the asparagus company just make this up, or is this type of torta really a “thing” somewhere in the world? If you have any insights, please share!

Asparagus Torta

See the Recipe Index for all the recipes on Cooking On the Side.

Leave a Comment

CommentLuv badge

{ 6 comments… read them below or add one }

Angela Lipscomb May 31, 2013 at 9:49 AM

Not sure what to call this one! It does sound like a spoon bread. I’ve heard of something with similar ingredients, but the eggs are cooked whole and the breadcrumbs are on the bottom. Either way, it sounds good!


Tara Villegas March 26, 2014 at 7:39 PM

This is actually my Husbands Grandmothers recipe. Her son ownes delta queen asparagus.


Kathy Strahs March 26, 2014 at 7:40 PM

That’s so cool!


Shelley October 3, 2014 at 1:39 PM

I have the same wrapper but use mushrooms instead. The ladies at work loved it.


Cathy Manassero March 4, 2016 at 1:54 PM

Asparagus torta is similar to an Italian frittata with the exception that it is baked rather than first cooked in a skillet and finished in the oven, and it typically uses more veggies than a frittata. It comes from Northern Italy. There are artichoke, celery, rice, zucchini, spinach, potato, etc. tortas. Basically almost any vegetable can be cooked as a torta. Most authentic recipes, besides the veggies and eggs, have onions, bread crumbs and grated parm. Depending on the vegetable, often garlic, parsley and Italian Seasoning is added to the above


Kathy Strahs March 4, 2016 at 2:58 PM

Thanks for sharing your insights, Cathy! ~Kathy


Previous post:

Next post: