Serves 4

• 500 g green asparagus
• 4 boiled potatoes
• 2 tblsp. olive oil
• 1 onion
• 8 eggs
• 10 cl milk
• 125 g grated Emmentaler AOC (> 4 / > 8 / > 12)
• Salt, pepper
• 3 tblsp. olive oil
• 1 tblsp. white Balsamic vinegar
• Salt, pepper
• 1 sprig radish
• 1 sprig chives

• Peel asparagus tips, cut into 5-cm-long pieces and steam for around 5 minutes until crisp.
• Peel the potatoes, cut into slices and fry in the hot oil.
• Chop the onions finely and add to the oil, frying them quickly before pouring both into a greased oven dish.
• Whisk the eggs with the milk, add the Emmentaler AOC, season and pour over the vegetables.
• Bake in the oven at 180 degrees for around 25 minutes.

• Mix the oil, vinegar, salt and pepper.
  
• Chop the radish and chives finely and mix into the sauce.
  
• Cut the frittata into pieces and serve with the vinaigrette.