Baked asparagus and ricotta frittata with new potatoes

Ingredients

For 1 serving

• Eggs2
• Asparagus200 g
• Ricotta50 g
• Grana Padano10 g
• Potatoes150 g
• Chivesto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: April – May

Method

1. Preheat a conventional oven to 200 °C and put a small pan of water on to boil. Scrub the potatoes, halve them leaving the skin on, toss them on a baking tray with half the oil and a pinch of salt and put them in the oven.
2. Wash the asparagus, snap off the woody base and cut them into rounds about 1 cm thick, leaving the tips whole. Salt the water once boiling and blanch them for 3 minutes, until tender but still bright green; drain.
3. Line a small tin with wetted and wrung-out baking paper and grease it with the remaining oil. In a bowl beat the eggs with the grated Grana Padano, snipped chives, salt and black pepper, then stir in the asparagus.
4. Pour the mixture into the tin and dot the ricotta over the top in small spoonfuls.
5. After the potatoes have had 10 minutes, lower the oven to 180 °C and bake the frittata alongside them for 18 minutes, until puffed, golden and set in the middle and the potatoes are crisp.
6. Serve the frittata in wedges with the potatoes.