Super bitter/tasty wild asparagus (agrelia) cooked with eggs. Traditional seasonal delicacy found during the end of Winter beginning of Spring.
Wild Asparagus
Ingredients
- 2 bunches wild asparagus cut to 4-5 cm
- 7 Eggs white and yolks
- 3 tablespoons EVOO (Extra Virgin Olive Oil)
- 1 Lemon juice
- 100 Water , warm
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Start by snapping the tips of the asparagus to 4-5 cm length, until no more snapping.
- Wash and let dry the cut pieces.
- Put in a small bowl the eggs and whisk them lightly.
- 4.Put a large sauce pan on high heat and when hot drizzle the oil. After a minute add the asparagus and toss frequently for about 5 minutes. Add the water and bring to a boil, simmer and let all the water evaporate, about 5 minutes. Add the lemon juice and stir for another minute
- Toss the eggs, add the salt and pepper, stir, lower the fire to low/medium and cover the pan cooking until the eggs have almost cooked, about 3 minutes. Uncover, stir for another minute and serve.
