A Frittata recipe for the English Asparagus season
River Cafe Asparagus Frittata (4)
Discard any tough ends from the asparagus by snapping them off- they will break at the right point.
Blanch the spears in boiling water until just tender. Drain and dry then season with salt and pepper.
Break the eggs into a bowl and beat lightly. Add most of the parmesan and mint, keeping a little for the end. Season with salt and pepper.Set grill to preheat.
Heat the olive oil in an 8-10 inch frying pan, coating all the sides. Add the egg mixture , reduce the heat and cook over a low heat, loosening the eggs at the side from time to time, until just set.
Scatter over the asparagus and remaining parmesan and mint. Put under a hot grill for a couple of minutes until cooked through,
Loosen from the pan and slide onto a warm plate. Serve cut in wedges.