In a saucepan of boiling salted water, blanch the asparagus for 2-3 minutes until tender. Using tongs, remove asparagus and plunge into cold water. Once cool, drain on kitchen paper.
Bring saucepan back to boil & cook peas for 2 minutes, then drain (reserve some of the water). Add to processor & blitz with tarragon & a couple of tablespoons of cooking water until you have a fairly smooth puree. Season well.
Lightly grease a 10 or 12” frying pan with butter. Arrange the asparagus spears around the pan. Dollop the puree in between the spears and crumble over most of the goats cheese. Whisk eggs & cream together & season. Pour egg mix into frying pan (1). Bake for 20-25 minutes or until set in the centre.
Allow frittata to cool slightly, then slice. Sprinkle with chilli flakes & serve with dressed rocket.
*This will depend on the size of the pan you choose. 10 eggs & 100ml of cream should be good for a 10” pan, 12 eggs & 120ml for a 12”.