Method

• 1

  Plunge the asparagus into boiling salted water, bring back to the boil then cook for 2-3 minutes. Drain, then plunge into iced water.

• 2

  In a non-stick pan, fry the sliced courgettes in the butter then add the garlic and cook over a medium heat for around 6-7 minutes until almost sticky.

• 3

  Parboil the potatoes and cut into cubes, then add the spuds and onion to the pan and cook until soft.

• 4

  Place the asparagus into the pan then add the seasoned beaten eggs. When the eggs have just set around the edges, transfer to a preheated oven (200C/400F/Gas 6) for around 6-8 minutes. Serve.