Asparagus Frittata



4-6 asparagus spears

3 free range eggs

3 tbsp grated parmesan

Olive or coconut oil

freshly ground black pepper and fine sea  salt. 


Clean the asparagus, cutting the lowest end of the stalks. Bring to a boil a little salted water (just enough to cover them) and let the asparagus cook for 3 to 5 minutes. Drain well and cut into 1 and 1/2 cm (slightly bigger than 1/2in) long pieces. 

Whisk the eggs with a little salt and black pepper (I like lots), add the parmesan and then the cut asparagus. 

Pour a couple of tablespoons of oil in a medium-small frying pan and make it hot before adding the egg and asparagus mixture. Lower the temperature and cook until the eggs start to solidify. Flip over and quickly brown also the other side. Serve warm or cold with a seasonal side salad.