Boil the potatoes for about 10 minutes .

Chop the asparagus, keep the spears to one side

Add the asparagus stalks for the last 2 minutes of cooking the potatoes
Add the tips for the last minute

Drain the veg
Cool under running water and drain and dry

Add a knob of butter to a frying pan

Slice the potatoes

When the butter has melted add the sliced potatoes

After 5 minutes add in the asparagus stalks
Season with salt , pepper and herbs

Pour in the cheesy eggy mixture
Move the pan around so that the egg gets into all the books and cranny between the veg

Heat grill to high
As the frittata starts to set sprinkle over the tips

Place under the hot grill
It will start to set , now sprinkle over the remaining cheese and let the frittata brown

Turn out onto a plate - don’t burn yourself

Serve hot or cold in wedges