Heat an overhead grill or broiler.
Trim the Asparagus and cut into 2.5cm/1” pieces. Blanch for 1 minute in boiling water, drain and refresh.
Break the eggs into a bowl, add the milk, chives, salt & pepper and whisk lightly.
Reserve a few asparagus tips and add the rest to the egg mixture along with the flaked salmon.
Heat a large frying pan and put some olive oil in it.
Pour the egg mixture into the frying pan and stir until everything is starting to set.
Arrange the reserved asparagus tips on top when the frittata is half cooked.
Put the frying pan under the grill or broiler for the last few minutes until the frittata has set.
Slide the asparagus and salmon frittata onto a pretty presentation plate and serve warm or cold with a crisp green salad.
