1. Prepare a baking dish by brushing it with butter and set it aside. Meanwhile, pour an inch of water in a large saucepan and bring to the boil. Once boiling, add the vegetables apart from the courgette. Stir and continue to boil for a minute or two.
2. Reduce the heat, cover and simmer until all of the vegetables are cooked until they are crisp but tender. Turn off the heat and drain all the liquid. Layer the vegetables in the buttered baking dish, this time, including the courgette. Make sure to reserve some of the asparagus spears as you will need them to garnish the dish.
3. Get a bowl and combine the eggs, light cream and fresh parsley. Season it with some salt and black pepper and mix. Pour this over the arranged vegetables in the baking dish and bake at 175˚C. Do not cover the dish.
4. Check the frittata after half an hour. Insert a knife at the centre of the dish and if it comes out clean, your frittata is ready. Let it stand for ten minutes and garnish with some of the asparagus spears you have reserved for serving.