• 20g butter
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 eggs
  • 1/3 cup pure cream
  • 1/2 cup chopped fresh herbs (such as parsley, basil and dill)
  • 2/3 cup finely grated parmesan cheese
  • 2 bunches asparagus, trimmed, cut into 4cm lengths
  • 60g goat's cheese, crumbled
  • Mixed salad leaves
  • Fresh dill sprigs, to serve
  • Step 1 Melt butter in a 22cm (base) heavy-based, flameproof, non-stick frying pan over medium-low heat. Add onion and garlic. Cook, stirring occasionally, for 8 to 10 minutes or until onion is golden.
  • Step 2 Meanwhile, whisk eggs, cream, chopped herbs and 1/2 cup parmesan in a jug. Season with salt and pepper.
  • Step 3 Preheat grill on medium-high. Add asparagus to pan. Cook, stirring, for 5 to 6 minutes or until bright green and just tender. Pour egg mixture over asparagus mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Sprinkle goat's cheese and remaining parmesan over top. Cook for 10 minutes or until almost set.
  • Step 4 Place pan under grill. Grill for 3 minutes or until set and golden. Stand for 3 minutes. Loosen frittata with a spatula. Slide onto a plate. Top with dill. Serve with salad leaves.