Heat oven to 190 °C. Cut trimmed asparagus into 3 cm pieces, slice onion into thin half-moons and whisk eggs with Parmesan and 3 g salt.

Ingredients

• 500 gEgg, whole, raw, fresh
• 450 gAsparagus, raw
• 60 gOnions, raw
• 70 gCheese, parmesan, grated
• 25 gOil, olive, salad or cooking
• 3 gSalt, table

Method

1. Heat oven to 190 °C. Cut trimmed asparagus into 3 cm pieces, slice onion into thin half-moons and whisk eggs with Parmesan and 3 g salt.
2. Heat oil in a 24 cm pan to 170 °C, soften onion for 3 minutes and cook asparagus 5 minutes more until the tips are bright green.
3. Pour in egg mixture and heat without stirring for 3 minutes until the edge begins to set. Transfer pan to oven and bake 12 minutes at 190 °C until the centre reaches 71 °C.
4. Rest 5 minutes, then cut into eight wedges and serve two wedges per portion.