This is an utterly delicious way to make the most of seasonal asparagus. It’s simple, packed full of protein, and just as good for lunch or dinner, as a picnic item or party piece.   

Serves 4-6   

Ingredients 

• ¼ cup olive oil   
• 1 onion, thinly sliced   
• 400g (approx. 2 medium-large) potato   
• 5 medium-large eggs, lightly beaten in a large bowl   
• 2 tbsps. rosemary, chopped  
• 1 tsp sea salt + ¼ tsp cracked pepper   
• 1-2 bunches asparagus, tough ends snapped off   
• ½ cup grated cheddar  

Method 

1. Preheat oven to 170 C.   
2. Heat half the oil in a large (23-26cm) ovenproof pan and cook the onions until soft.   
3. Peel potatoes and either slice very thinly or chop roughly and put in a food processor and pulse until chopped into pea-sized pieces (I use the latter method). Don’t overdo it or they will turn to mush.  
4. Whisk the eggs with rosemary, salt, and pepper in a large bowl. Add sliced/chopped potatoes and toss well to coat. Add in softened onions and stir to combine.   
5. Add remaining oil to the pan then pour in the egg/vegetable mixture. Reduce the heat to low and cook slowly until the edges are cooked – about 10 minutes.   
6. Lay asparagus over the top and top with cheese.   
7. Bake for 20-25 minutes or until set in the middle.   
8. Rest for 10 minutes before cutting into wedges or squares and serve either hot or at room temperature with your favourite chutney. 

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