It’s their time of the season and Cypriots from all over the island, despite their high price, will be cooking them or ‘eating’ them!
Agrelia me ta Avga (wild asparagus with eggs) is a traditional delicacy served in taverns as a meze, but I mostly enjoy them as a light dinner dish.
Agrelia me ta Avga
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Here you can find more of my Recipes with Eggs.
Agrelia me ta Avga
Servings: 3 People
Ingredients
- 2 bunches wild asparagus , snapped to 4-5 cm
- 8 Eggs , white and yolks
- 3 tablespoons EVOO , Extra Virgin Olive Oil
- 1 Lemon , juiced
- 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 (about 2/3 of each asparagus). Wash and let dry the cut pieces.
- Add the eggs in a small bowl the eggs and whisk lightly.
- Put a large sauce pan on medium heat and when hot drizzle the oil. After a minute add the asparagus and toss frequently for 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 and continue cooking for 1-2 minutes, while stirring, until the eggs have been cooked and serve.
