Pre-heat your grill (broiler) to a medium heat.
Wash and cut the asparagus spears into inch-long pieces.
Bring a pot of salted water to the boil and cook the asparagus for approximately 2 minutes, until they’re softened but still firm.
Whisk the eggs together in a bowl and then add the crumbled cheese. Season well and set aside.
Heat the olive oil in an oven-proof pan or skillet until medium-hot. Sauté finely chopped onion and minced garlic for a minute or two until softened: take care to ensure they don’t burn.
Add the asparagus to the pan, distributing evenly, and then pour the egg mixture over the top. Allow it to cook for 3-4 minutes until the edges are firming up, but not sticking to the pan.
Sprinkle the pumpking seeds on top and transfer the whole pan to a grill (broiler) and cook underneath the heat for a further 4 minutes or so, until the egg has set and the cheese is starting to turn golden.
Serve sliced, sprinkled with some fresh parsley or a little chilli if you like.
