We think this is a perfect weekend brunch with a couple slices of toasted sourdough or serve it with some tomato chutney and salad for a scrummy lunch!
Preheat oven to 180c
Steam asparagus stems until just tender, drain and place on a tea towel.
Gently saute sliced spring onions in a tablespoon of butter. Allow to cool slightly.
Whisk eggs, ricotta and finely grated cheese, season with salt and pepper to taste. Add spring onion and butter to mixture.
Lightly butter small baking or pie dish, pour in mixture.
Place asparagus on top and bake in oven for 20-25.
Enjoy hot from the oven or room temperature.
All ingredients used in this recipe are available to purchase from the Fodder farm shop