October means that spring is finally here, and with that the arrival of fresh, new season asparagus.


Preheat oven to 180 degrees. 

Bring a pan of water to the boil. Trim the ends of the asparagus then cut them in thirds. Trim the spring onions and chop them up. 

Blanch the asparagus in the saucepan of boiling water for five minutes, drain and set aside. 

Beat the eggs together with a whisk, then whisk in a pinch of black pepper and most of the chopped chives. 

Melt the knob of butter in an ovenproof frying pan, add the spring onion and cook gently for about five minutes until soft. 

Add the drained asparagus and the chopped potatoes to the pan, then pour in the egg mixture. Cook for two minutes, then very carefully take the pan off the heat. 

Crumble and grate the cheeses over the frittata, then grill or bake for five to seven minutes, or until set and golden on top. 

Scatter over the remaining chives and serve the frittata warm or cold with a green salad.


1 bunch asparagus 

1 cup cooked potatoes chopped into small pieces

6 spring onions

Small handful chives, chopped*

6 eggs 

1 Tbsp butter*

40g goats cheese*

Parmesan, for grating*

*may not be included in your Riverside Market Box