Recipe for asparagus and mint frittata

Serves 6.

8 eggs, preferably free-range

225g (8oz) thin asparagus

Salt and freshly ground pepper

55g (2oz) parmesan, parmigano reggiano, freshly grated, or 25g (1oz) parmesan and 25g (1oz) gruyere

2-3 tbsp chopped mint leaves

2 tbsp olive oil

Non-stick frying pan — 7½ inch (19cm) bottom, 9 inch (23cm) top rim

Bring about one inch of water to the boil in an oval casserole. Trim the tough ends of the asparagus, add salt to the water and blanch the spears until just tender, for 3 or 4 minutes. Drain. Slice the end of the spears evenly at an angle keep 1½ inches at the top intact. Save for later.

Whisk the eggs together in a bowl. Add the sliced asparagus, most of the grated parmesan and chopped mint leaves, reserving a little for the end. Season well with salt and freshly ground pepper.

Heat the oil in the pan, add egg mixture, reduce the heat. Continue to cook over a gentle heat until just set — about 12 minutes. Arrange the asparagus tips over the top. Sprinkle with the remaining mint and parmesan. Pop under a grill for a few minutes but make sure it is at least 5 inches from the element. It should be set but not brown. Serve immediately, cut into wedges, and follow with a green salad.