Saturday Morning With Jack Tame

This is an utterly delicious way to make the most of seasonal asparagus. It’s simple, packed full of protein, and just as good for lunch or dinner, as a picnic item or party piece.    Serves 4-6       Ingredients  ¼ cup olive oil    1 onion, thinly sliced    400g (approx. 2 medium-large) potato    5 medium-large eggs, lightly beaten in a large bowl    2 tbsps. rosemary, chopped   1 tsp sea salt + ¼ tsp cracked pepper    1-2 bunches asparagus, tough ends snapped off    ½ cup grated cheddar      Method  Preheat oven to 170 C.    Heat half the oil in a large (23-26cm) ovenproof pan and cook the onions until soft.    Peel potatoes and either slice very thinly or chop roughly and put in a food processor and pulse until chopped into pea-sized pieces (I use the latter method). Don’t overdo it or they will turn to mush.   Whisk the eggs with rosemary, salt, and pepper in