Method

• Preheat oven to 200C Break the eggs in a bowl and lightly beat, season with salt and pepper
• Heat 2 tablespoon of oil in a large oven-proof frypan 18- 20cm
• Add the asparagus and cook over a moderate heat until the asparagus starts to lightly colour
• Sprinkle over half the marjoram and the salt and pepper
• Remove the asparagus and set aside
• Wipe out the pan with a paper towel and bring back to a moderate-high heat with 2 tablespoons olive oil and the butter, tilting the pan to cover the surface
• When the butter starts to froth add the egg mixture and almost immediately add the crème fraiche
• Push the mixture carefully from the outside of the pan into the centre using a wooden spoon
• When you see the frittata beginning to set, leave it alone so it forms a base
• Arrange the asparagus, remaining marjoram, parmesan and a sprinkle of seasoning
• Drizzle over a little olive oil and place in the preheated oven for a minute or two
• Remove from the oven
• A good frittata must have a crisp edge and slightly runny in the centre
• Loosen the frittata from the pan with a spatula and serve warm with a little more parmesan if desired