Asparagus and mint frittata with jersey royal potatoes and chive oil

Method

1. Well ahead, make the chive oil: Heat the olive oil in a small pan until hot but not boiling (about 80°C). Stir in most of chives and leave to cool. Blend to a smooth purée when cool.

2. Steam the asparagus and potatoes separately until just tender (10-15 minutes and 15-25 minutes respectively) and keep warm.

3. In a bowl, beat the eggs with some seasoning, adding the mint and half of cheese.

4. Preheat a hot grill. Heat the olive oil or butter in heavy frying pan which has a heatproof handle. Add the egg mixture to the pan and cook until nearly set.

5. Top with the asparagus and remaining cheese. Flash under the grill for no more than 1 minute to finish cooking the eggs and colour the top nicely.

6. Serve with the potatoes and chive oil, using the few remaining chives as a garnish.