Preheat oven to 350 F.

In a large bowl, whisk together all ingredients up to and including the fresh ground pepper.

Mix melted butter with oil and using a pastry brush, brush bottom and sides of a 9 inch springform pan.

Remove 8 phyllo sheets from their package and lay them flat next to your working area. Top with a very lightly damp cloth to avoid sheets from drying out. You can reseal and freeze remaining phyllo sheets again.

Lay phyllo sheet on dry and clean work surface. Using a pastry brush, brush sheet of phyllo with butter mixture. Layer it in the pan with edges of phyllo draping over sides of pan. Repeat with remaining 7 phyllo sheets, alternating the phyllo sheets to ensure the phyllo is even around pan.

Fill with egg mixture and tuck in edges just over the pan rim. With remaining butter mixture left, gently brush phyllo tops.

Gently lay asparagus spears on top of egg mixture alternating the asparagus spears.

Bake for 40-50 minutes until phyllo is dark golden in colour and egg has set. Depending on your oven, time will vary for the egg to set.

Allow to sit for 5 minutes prior to removing from spring form pan. Garnish with additional mint and dill. This can be enjoyed hot or at room temperature.