Prepare your asparagus, keep the tips separate from the rest, break or chop the asparagus into 1 cm bits. Put your pan on a medium heat, add the olive oil and when hot add the asparagus, but not the tips. Gently fry for a min or two, then add your garlic and turn the heat down to low. You do not want to burn the garlic as this will give your frittata a horrible bitter taste of burnt garlic. After a minute add the asparagus tips and cook gently for a minute.
Stir your eggs, (don't whisk them or your frittata will be hard), season them with the salt and pepper just before your add them to the pan, add them to your frying pan with the asparagus and allow to cook on a low heat for a minute or two then put the pan under the hot grill, not too close.
Don’t leave the kitchen, you only want to lightly brown the top of the frittata under the grill and finish cooking the eggs, when it is just set take it out and it should just slip out of the pan. Leave to cool for about 10-20 minutes before eating, if you can wait.