It's Throwback Thursday again and today we have a recipe from our June 2010 issue.

As part of this weekly series, we’re going to be sharing some older content from our magazine to help look back at what the Irish food scene was like when FOOD&WINE Magazine started.

This week's recipe comes from Hugo Arnold, cookbook author, food journalist and hospitality consultant. Hugo contributed to the magazine for the entirety of its run, with his Midweek Meals and Easy Entertaining features firm favourites of our readers.

Today's recipe comes from Hugo's 'Quick Fix' series, where he would highlight different seasonal dishes that could be cooked in a flash. In this issue, Hugo's dishes included poached ray with burnt butter, lime and ginger cream pots and watercress and salmon soup. 

Get the recipe for Hugo's asparagus frittata below.

Asparagus Frittata 

Serves 4

  • 6 eggs
  • Salt and pepper
  • Knob of butter
  • 1 tablespoon olive oil
  • Bunch asparagus, trimmed


  1. Preheat the grill.
  2. Beat the eggs with a seasoning of salt and pepper.
  3. Heat butter and oil in a heavy shallow pan. Add asparagus and cook over a moderate heat for 10 minutes or until asparagus is lightly coloured. Add eggs and lower the heat. Cook for three minutes
  4. Place under grill and cook for a further 8-10 minutes or until eggs are set and the top lightly golden brown.

We’ll continue our Throwback Thursday series next week, so keep an eye on our website.

Read more: Beetroot and goats cheese salad

Read more: White chocolate tiramisu