1 Preheat oven to 190°C (375°F). Choose an ovenproof 20–24 cm (8–9 in) skillet for best results.

2 Blanch is optional, but to keep bright asparagus: heat 1 tbsp olive oil and the butter in the skillet over medium. Add the chopped shallot and sauté until translucent, about 2 minutes.

3 Add the asparagus pieces and a pinch of salt. Cook, stirring occasionally, until tender-crisp, about 4–5 minutes. Remove skillet from heat and set aside.

4 In a bowl, whisk the eggs with the milk (or cream), lemon zest, half of the chopped herbs, salt and pepper until well combined.

5 Pour the egg mixture over the asparagus in the skillet. Distribute the torn mozzarella evenly on top.

6 Cook on the stovetop over medium-low for 6–8 minutes, until the edges begin to set but the center is still slightly loose.

7 Transfer the skillet to the preheated oven and bake for 6–8 minutes, or place briefly under the broiler for 1–2 minutes, until the frittata is puffed and the top is lightly golden and set.

8 Remove from oven and let rest for 3–5 minutes. Sprinkle with the remaining fresh herbs and an extra grind of black pepper.

9 Slice into wedges and serve warm or at room temperature with a simple green salad or crusty bread. Enjoy!