SALMON AND ASPARAGUS FRITTATA

Preheat your oven to 150 deg C. Line a 20 cm square cake pan with baking paper . Bring a large saucepan of water to the boil , add 12 asparagus spears and cook till tender . Drain and rinse under cold water . Slice asparagus spears into 1 cm lengths . Whisk together 10 eggs with 4 tbs of dried dill in a bowl . Now stir in the sliced asparagus and 4000gm of tinned and drained red salmon . Pour into the prepared pan and sprinkle with 60 gm of grated parmesan cheese . Bake for 30 minutes or until just set . Remove from the oven and allow to cool . Cut into slices and serve warm with chips and a salad or cold as a snack or light lunch .