This week’s recipe

Asparagus frittata

By Jo Ingleby of Demuths, Bath


  • 1 tbsp olive oil
  • 6 new potatoes, cut into small chunks
  • 2 spring onions, chopped
  • 175g asparagus cut into 2cm lengths
  • 4 eggs
  • 50g ricotta, mozzarella, crème fraiche or fromage frais
  • 25g Parmesan, Gruyère or Cheddar, grated
  • 1 small handful of fresh herbs
  • Salt and freshly-ground black pepper.
Full recipe