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.

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Ingredients

bunch of Asparagus, trimmed
250g Jersey Royal potatoes
6 Eggs
salt and fresh ground black pepper
small bunch of Mint, chopped
50g pecorino or Parmesan
1-2 tbsp Olive oil, or a knob of unsalted butter

For the chive oil:

200ml Olive oil
bunch of Chives, chopped

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