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A soft, fluffy Frittata with asparagus & parmesan


  • Snap off the wooden ends of the asparagus and discard. Then peel and cook in plenty of salted, boiling water until crisp-tender. Drain well.
  • Whisk the eggs with the cream and seasonings with a fork until just combined.
  • While the asparagus are cooking, gently melt the butter in a non-stick pan, pour in the egg mixture and cook, pulling the sides into the centre until lightly set and soft curds have formed. Cover and let it set on the bottom for a little. Then top with the asparagus, cover again and briefly cook.
  • Sprinkle with parmesan and a sprinkling of oil, and serve in the middle of the table.


  • 8-16 thick asparagus spears
  • sea salt & freshly ground pepper
  • 8 large eggs
  • a good slurp of cream
  • a good dollop of butter
  • freshly grated parmesan
  • extra virgin olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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