Spring frittata with green asparagus and whipped ricotta

This dish is spring on a plate. The warm, savoury base of eggs with green asparagus and peas is the perfect counterpoint to the silky, creamy whipped ricotta. The fresh salad of raw sugar snaps, mint, lemon zest and radishes makes the whole thing complete.

Ingredients

• 6 to 8 large eggs
• 100 to 150 g green asparagus (woody ends off, in 3 cm diagonal pieces)
• 150 g peas (split into two portions of 75 g)
• 1 spring onion (in thin rings)
• 1 clove of garlic (finely chopped)
• 125 g ricotta
• 150 g sugar snaps (raw, sliced into paper-thin strips)
• 4 to 5 radishes (paper-thin slices)
• A small handful of fresh mint leaves (finely chopped)
• 1 organic lemon (zest and juice)
• A splash of cream
• A little grated Parmesan (or mature cheese)
• Olive oil or butter
• Sea salt and freshly ground black pepper

Method

1. Put the ricotta in a bowl with a small splash of olive oil, a small squeeze of lemon juice, pepper and salt. Whisk the mixture with a whisk or hand mixer for about a minute until smooth, airy and beautifully creamy. Set aside in the fridge until needed.
2. Preheat the oven to 180°C. Whisk the eggs in a large mixing bowl along with a splash of cream or full-fat milk, the grated Parmesan, freshly ground black pepper and a generous pinch of salt.
3. Put an ovenproof frying pan over medium-high heat with a little olive oil or butter. Cook the asparagus and spring onion for about 3 to 4 minutes until the asparagus is just tender and nicely coloured. In the last minute, add the finely chopped garlic and half the peas.
4. Pour the whisked egg mixture into the pan over the warm vegetables. Spread everything quickly with a spatula so the asparagus and peas sit evenly. Let the frittata sit over low heat for about 4 to 5 minutes until the bottom and edges start to firm up, but the top is still soft and runny.
5. Slide the pan into the preheated oven and bake the frittata for 10 to 12 minutes until cooked through and golden. Take it out of the oven and let it rest for a few minutes; the flavours come into their own when it's lukewarm.
6. Meanwhile for the salad, mix the paper-thin sugar snap strips, the remaining peas (raw or very briefly blanched), the paper-thin radish slices and the chopped mint in a bowl. Dress with the lemon zest, a squeeze of lemon juice, a generous splash of good olive oil, pepper and salt. Toss gently.
7. Using the back of a spoon, spread a generous, swooshy layer of whipped ricotta over the lukewarm frittata. Pile the crunchy, fresh spring salad straight on top. Cut into generous wedges and serve immediately.