This can be served hot from the pan with a crisp green salad or cold and cut into cubes with an aperitif. It is absolutely vital to have a good 18-20 cm non stick pan so once the frittata is cooked you can slip it out easily.
Break off the woody bases of the asparagus and cut each spear into five on an angle. Boil the asparagus for 4 minutes and add the fresh peas after two minutes. Drain them well then sauté for about a minute in the butter in a non stick pan. While the vegetables are cooking, beat the eggs and season them well with salt and freshly ground black pepper.
Pour the beaten eggs over the top of the asparagus and peas. Stir well, over a high heat, for about 2 minutes. When the frittata is set around the edges but still fairly soft in the middle, sprinkle over the cheese and put under the grill. Grill for 2 minutes until golden brown and slip it out of the pan. Serve, richly drizzled with some good extra virgin olive oil.