Potato- and Asparagus-Stuffed Cheese Crisps

Name: Potato- and Asparagus-Stuffed Cheese Crisps
Yield: 6 Servings
Ingredients: 2 8- to 10-ounce unpeeled russet potatoes; 8 ounces asparagus spears, trimmed, cut into 1-inch pieces; 3 tablespoons extra-virgin olive oil, divided; 1/2 cup thinly sliced red onions; 1 cup sliced green onions (white and light green parts only); 1 1/2 pounds Montasio cheese, finely grated; FRAGILE FRICO Because the filled frico breaks rather easily, you have to be careful when flipping it over. We suggest using two small plates. Gently loosen the frico from the pan and slide it onto one plate; top with another plate and invert.

April 30, 2007

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