Preheat the oven broiler with the rack about 6 inches from the heat source.

Dice your onion.

Cut the tips from the asparagus and set them aside. (about 12 spears)

Cut the remaining part of the spear into 2-inch chunks and set aside.

Mix the eggs, milk and parsley together in a bowl.

Heat the olive oil and butter in a large saute pan over medium heat.

When the butter has melted and looks foamy, add the onion and asparagus spears and cook for about 2 minutes or until softened.

Add the asparagus tips and cook for another minute or until the vegetables are crisp-tender.

Scatter the cheeses over the vegetables.

Pour in the egg mixture and turn the heat to low.

Stir once or twice, then cook undisturbed for about 8 minutes or until the bottom has set.

Place the pan under the broiler for up to a minute or until the frittata is puffed and golden.

Season to taste with freshly ground black pepper.