Asparagus frittata

Use wild or thin asparagus such as sprue – the spears from the first picking.

Ingredients

• 6 large free-range eggs
• 1 tablespoon extra virgin olive oil
• 1 knob of unsalted butter
• 1 bunch of small asparagus

  Method

  Preheat the oven to 180ºC/gas 4. 
  
  Beat the eggs with a little sea salt and black pepper. 
  
  Heat the oil and butter in a 19cm ovenproof frying pan or cast-iron dish over a medium heat. Trim and add the asparagus for 5 minutes. 
  
  Add the eggs, cook for 3 minutes then bake for 15 to 20 minutes, or until golden and fluffy. 
  
  Serve hot or cold, with a drizzle of hot sauce, such as harissa, if you like.