2 tablespoons Butter 1 tablespoon Olive Oil 1/3 cup Spring Onion (sliced) 1 bunch Asparagus (blanched and cut into coins) 3 tablespoons Parmesan Cheese (grated) Salt and Pepper
In a large non-stick skillet, add the butter and olive oil, and sweat the spring onions and asparagus until soft. Turn down the heat to medium-low. Add the eggs and cook until set around the edges, about 4-5 minutes. This should be a thin frittata. Add the cheese, a pinch of a salt and pepper and stir in. Transfer to the oven and cook until just set, about 5 minutes.
1 Baguette Olive Oil
Slice the baguette through the equator, and then into 6-inch-long sections. Brush the inside of the pieces with olive oil.
Parmesan Cheese (grated)
On a grillpan preheated to medium-high, grill the brushed pieces of baguette until toasted and golden. Shave parmesan over the still warm baguette.
1/2 cup shaved asparagus 2 scallions (sliced) juice of 1/2 a lemon 2 tablespoons olive oil salt and pepper to taste 2 tablespoons Parmesan (grated) 12 pancetta slices/wheels
For the Asparagus Salad: Add all ingredients in a mixing bowl and toss to combine.
Flip the finished frittata out of the pan and onto a cutting board and cut into slices. Place on top of the shaved parmesan on the baguette and sandwich. Top with some of the asparagus salad, a couple sliced of pancetta and the top of the baguette.