Trim the thicker skin off the lower end of the asparagus spears.
Slice thinly along the diagonal (as you might cut runner beans).
Heat 1 tbsp olive oil in a non-stick frying pan and add the asparagus, seasoning with salt, a pinch of cayenne and the nutmeg.
Cook gently until the asparagus is lightly coloured and just tender and pour onto a separate dish.
Beat together the eggs, cheeses and chives, add the butter to the pan and when it begins to sizzle pour in the mixture.
On a low heat stir the mixture to help it cook through for a minute and then evenly sprinkle on the asparagus.
Continue to cook the frittata on the hob by sliding a spatula under it and letting the runny egg flow underneath, or if the pan has metal handles quickly finish under a grill, but take care not to overcook it.
Best eaten warm rather than hot.
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