Wild asparagus, offered by nature in the spring, we enjoy in a delicious omelette with a few green onions and greek olive oil.
Very few ingredients are needed for a very tasty dish even though they are not easy to find Wild Asparagus in cities. Sometimes we find it in some street markets, but this is quite rare. If you like the idea you can make a similar omelet with cultivated asparagus. They are equally delicious and much easier to obtain.
Very few ingredients are needed for a very tasty dish even though they are not easy to find Wild Asparagus in cities. Sometimes we find it in some street markets, but this is quite rare. If you like the idea you can make a similar omelet with cultivated asparagus. They are equally delicious and much easier to obtain.
| work: 00h:20' | time: 00h:30' | easy: |
We can use cultivated asparagus if we can't find the wild version.
Ingredients (2 servings)
|
 Chop and discard the hard parts of the wild asparagus shoots. Wash and cut into smaller pieces 3-4cm/ 1-1½ inches each. |
 In a small saucepan add 2 cups water and a pinch of salt. Let it boil, add the asparagus, leave on the fire for 5 minutes. Meanwhile peel and wash the onions and the leek. Chop. Remove asparagus with a slotted spoon, and put aside. We keep the water for later. |
 In a frying pan add the oil and chopped vegetables and sauté well until they are shiny and soft. |
 When ready, add the half boiled asparagus and stir. If and when needed add more of the water. |
 Beat the eggs with salt and pepper, in a bowl and then put them in the frying pan with the asparagus. Turn the omelette and the other side, until the eggs are cooked, but do not let them get dry. |
Serve and enjoy a traditional Greek dish, hearty, delicious and great taste!
