Preheat your oven grill to high and position the rack about 15cm from the heat source.

Cut the asparagus spears into 3cm pieces, keeping the tips separate from the stems.

In a large bowl, whisk together the eggs, milk, grated Parmesan, salt, pepper, and nutmeg until well combined.

Heat the olive oil in a 25cm oven-safe non-stick frying pan over medium heat.

Add the shallot and asparagus stems to the pan and sauté for 3 minutes until slightly softened.

Add the garlic and asparagus tips, cooking for another 2 minutes until fragrant and the asparagus is bright green but still crisp.

Reduce the heat to medium-low and pour the egg mixture evenly over the vegetables in the pan.

Drop small spoonfuls of ricotta cheese across the surface of the frittata, spacing them evenly.

Cook undisturbed for 8-10 minutes until the edges are set but the centre is still slightly wet.

Transfer the pan to the oven and grill for 3-4 minutes until the top is golden and puffed, and the frittata is fully set in the centre.

Remove from the oven and let rest for 2 minutes before scattering with fresh basil and chives.

Slice into wedges and serve warm or at room temperature.