2-3 tablespoons of extra virgin olive oil

1 large white onion

250g asparagus (not too thick)

100g cheddar

3 slices of parma ham

6 large eggs

2 tablespoons of milk

Seasoning

1. Pre-heat the oven to 180°C
2. Finely dice the onion.
3. Remove the woody ends of the asparagus.
4. Cut the asparagus so that the tips are in lengths slightly less than half the size of the pan (as per the 2nd image).
5. Cut the remaining asparagus into smaller pieces.
6. Grate the cheese.
7. Cut the parma ham into 2 cm slices.
8. Whisk the eggs, milk and seasoning.
9. Bring a pan of water to the boil and blanch the asparagus for 1-2 minutes, depending on the thickness of the spears.  Remove from the pan, drain and set aside, separating the long tip pieces from the smaller chunks.
10. Heat the oil in a heavy based, ovenproof pan and saute the onion over a low heat until translucent. 
11. Using the back of a wooden spoon, spread the onion evenly (or as well as you can!) over the bottom of the pan.
12. Whisk the eggs again, add half the grated cheese and whisk one final time before pouring the mixture over the onion.
13. Scatter over the smaller asparagus pieces and then lay the longer pieces into the pan in a wheel pattern (as shown in the first image).
14. Carefully place individual pieces of parma ham between the longer pieces of asparagus.
15. Scatter over the remaining cheese.
16. Cook over a higher heat for a couple of minutes and then place in the hot oven for 20 minutes, until golden and risen.