Blanch the asparagus in a pot of boiling water for 2 minutes. Drain and pat them dry.

Whilst the asparagus is blanching, heat a glug of olive oil in a frying pan over a medium low heat.

Add asparagus and saute for 5 minutes, until slightly softened.

Whilst this is cooking, whisk the eggs with

In the meantime, beat the eggs with the Parmesan and season with salt and pepper.

Pour the egg mixture over the asparagus.

Cover with a lid and cook over low medium heat for 5 minutes.

Check to see if the frittata has set. If it is just set, it is time to flip over.

Flip over and cook for a further 5 minutes.

Serve, giving an extra spinkle of Parmesan cheese.