Asparagus Frittata

Adapted from Marcella Hazan's

"Essentials of Classic Italian Cooking"

Serves 4


450g (1lb) fresh asparagus

5 eggs (preferably free-range)

flaky sea salt

freshly ground black pepper

2/3 cup parmesan cheese, freshly grated

2 tablespoons butter

Snap the woody ends off the asparagus spears, and drop them into a pot of boiling salted water.  Cook until the spears are fork tender, but are still firm to the bite.  Remove from pan, cool, and then cut into short pieces about 1.5cm (1/2-inch) long.

Beat the eggs together in a bowl.  Add the asparagus, a couple of generous pinches of flaky sea salt, freshly ground pepper, and the grated parmesan cheese.

Melt the butter in a non-stick pan over medium heat.  As soon as the butter begins to foam, give the egg and asparagus mixture a good stir, and pour it all into the pan.

Turn the heat down to very low, and as soon as the eggs have thickened and set, with just the surface still being a bit runny, remove the pan from the heat and finish off under the grill (broiler) in your oven.  This will barely take a minute - remove as soon as the top is set and before it starts to brown.

Slide the frittata out of the pan onto a board or serving platter, and cut into wedges.