Bring a large pan of lightly salted water to the boil. Add the asparagus and simmer for 4-5 minutes until just tender, then drain into a colander and pass under a cold tap, then set aside.
Cut the smoked salmon into strips 3cm-4cm wide.
Whisk the eggs in a large bowl, then whisk in the lemon zest and juice, the chilli and 3 tbsp of the parsley. Gently mix in the salmon and the asparagus spears.
Preheat a grill on high, and also heat a 22cm frying pan with a heatproof handle over a medium heat. Add 1 tbsp oil to the pan, tip in the frittata mixture, levelling the asparagus and cook for 3 minutes.
Scatter the remaining parsley over the top, drizzle over tbsp oil and place under the grill for 3-4 minutes until golden and puffy at the sides.
The Frittata can be eaten hot or at room temperature.
Serve with green fresh salad of choice. Watercress and spinach match perfectly with this recipe.