Asparagus, Tomato & Feta Frittata

Instructions

In the kitchen:

• One at a time, grasp the end of each asparagus spear and bend it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear. Discard the tough ends. Cut the spears on the diagonal into 2.5-cm/1-inch pieces. Set aside.
• In a blender, combine the eggs, cream, Parmesan, salt and pepper, and process for 10 seconds to blend thoroughly. Set aside.

At the barbecue:

• Prepare the barbecue for direct cooking over medium heat (180–230°C/ 350–450°F).
• Brush the cooking grates clean. Preheat a 25-cm/10-inch grill-proof frying pan, preferably nonstick, over grilling/direct medium heat for 3 minutes, with the lid closed. Add the oil to the frying pan and then add the asparagus and stir briefly to coat with the oil. Cook over grilling/direct medium heat for 2 minutes, with the lid closed. Remove the pan from the barbecue and roll the asparagus around in the pan so the oil coats the bottom and sides of the pan evenly. Place the pan back on the cooking grate, arrange the asparagus in an even layer, and then scatter the garlic, tomatoes and feta evenly over the asparagus. Pour the egg mixture into the pan. Grill the frittata over grilling/direct medium heat for about 15 minutes, with the lid closed, until the eggs are puffed, browned and firm in the centre. Remove from the barbecue.
  Brush the cooking grates clean. Preheat a 25-cm/10-inch grill-proof frying pan, preferably nonstick, over grilling/medium heat for 3 minutes, with the lid closed. Add the oil to the frying pan and then add the asparagus and stir briefly to coat with the oil. Cook over grilling/medium heat for 2 minutes, with the lid closed. Remove the pan from the barbecue and roll the asparagus around in the pan so the oil coats the bottom and sides of the pan evenly. Place the pan back on the cooking grate, arrange the asparagus in an even layer, and then scatter the garlic, tomatoes and feta evenly over the asparagus. Pour the egg mixture into the pan. Grill the frittata over grilling/direct medium heat for about 15 minutes, with the lid closed, until the eggs are puffed, browned and firm in the centre. Remove from the barbecue.
• Slide the frittata out of the pan onto a serving plate. Cut into wedges and serve immediately.

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