Some old documents mention 10 rules in hunting for this delicious brownish green culinary messenger of spring – wild asparagus. The ninth rule suggests that while still in nature, you spread the picked asparagus onto a piece of paper or a paper napkin, take off the hard from the meaty part, throw away the first one together with the paper (not in nature), and tear the other part onto pieces the size of 2-3 cm, briefly saute on olive oil with some water, add eggs and the frittata is ready. 🙂
½ sprig wild asparagus
½ small onion
2 tablespoons olive oil
Tear the wooden part off the asparagus. Chop the onions in small pieces.
Briefly bake the onion on heated oil and add the asparagus. Add salt and saute briefly.
Pour with beaten eggs and bake until eggs are baked, but still soft.
Serve the warm frittata as a warm hors d’oeuvre or a small meal with home baked bread.
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