When it comes into season, asparagus can be eaten for breakfast, lunch and dinner, and these individual frittatas from Bruno Loubet are the perfect example. A simple brunch dish, asparagus, mint and cream cheese are ideal flavours for Spring.
Grill the asparagus on the barbecue or under a hot grill for approximately 3-4 minutes - be careful not to overcook as you want the spears to retain a bit of crunch
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Crack the eggs into 4 separate bowls - 2 per bowl. Whip the eggs with a fork until foamy. Add salt, pepper and chopped mint to each bowl
Place a very small frying pan over a medium heat and add oil and butter. Pour in 1 bowl of the whipped egg mixture and stir quickly with the back of a fork
After stints at Le Manoir aux Quat’Saisons, Le Petit Blanc and The Four Seasons Inn on the Park, Bruno Loubet quickly set about making a name for himself as a chef and restaurateur.
