GET EGG-CITED FOR ASPARAGUS

Friday October 12 is National Egg Day and what better way to celebrate than whipping up this scrumptious frittata with in-season asparagus?

ASPARAGUS FRITTATA

SERVES 4

4 bacon rashers, chopped

1/2 tbsp olive oil

1 bunch fresh asparagus

6 large eggs

1 cup cheddar cheese, grated

1 cup freshly chopped mixed

herbs (eg, parsley, basil)

Salt and freshly ground

black pepper 1 Fry the chopped-up rashers of bacon in olive oil in an ovenproof fry-pan.

2 Meanwhile, boil asparagus in water for 3 minutes, then cool in cold running water.

( We peeled the asparagus, which leaves the spears a much brighter green.)

3 Beat the eggs in a bowl and add half of the cheese and herbs. Season with a little salt and freshly ground black pepper, then add the ingredients to the pan.

4 Cook on a low heat for 5- 6 minutes, moving the egg regularly so that it spreads over the pan surface.

5 Lay the asparagus spears on top, then sprinkle over the remaining cheese. Place the frying pan under the grill and cook the frittata for 3-5 minutes, or until set and golden.

6 Serve hot or cold, with salad, sauces or relish. Season to taste.