- Step 1
Preheat oven to 190C/170C fan-forced. Grease a 6cm-deep, 22cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm above edge of pan.
- Step 2
Place salmon, peas, onion and dill in a bowl. Toss to combine. Spoon mixture into prepared pan.
- Step 3
Whisk eggs and milk together in a jug. Season with salt and pepper. Pour into pan. Bake for 20 minutes or until set. Stand in pan for 5 minutes. Transfer to a chopping board. Cut into 16 pieces.
- Step 4
Meanwhile, wrap 1 slice prosciutto around each asparagus spear. Spray a chargrill pan with oil. Heat over medium-high heat. Cook asparagus, turning, for 4 to 6 minutes or until tender.
- Step 5
Make Chive, lemon and caper dressing: Place creme fraiche, lemon rind, chives and capers in a small bowl. Stir to combine.
- Step 6
Arrange frittata and asparagus on a platter. Serve with Chive, lemon and caper dressing.
Budget tip: Use a 210g can red salmon, flaked, skin and bones removed, instead of smoked salmon and save around $4.21 in total.