Asparagus frittata

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Whisk fresh eggs (these were from friends Kath and Dave – more yellow yolks that mine as their chickens eat more greens), with chopped fresh tarragon (yay its back after its winter rest) a little soy milk, salt and pepper. Pour into a medium hot frypan with a bit of olive oil already in it. Place slices of fresh asparagus around frittata and cover with lid, turn down heat. After about 5 minutes ( check before) lunch is ready.