Tipo di piatto: Secondo

Ingredienti

3 hg of cleaned asparagus, olive oil, 5 eggs, salt

Preparazione

In the spring pick up the new sprouts from the “wild asparagus mother plant” (asparagine in Italian) without damaging the plants; then with your fingers break the branch in little pieces until it becomes soft; wash it very well and in a skillet over low heat stir the asparagus in the olive oil; cook and turn asparagus to ensure even cooking; when they are ready add lightly whisked eggs and some salt; cook the omelettes.
Pour the omelettes over warm croutons or served them with a good homemade bread.

Porzioni:
Fonte: From: “Vegetables” by Mariuccia Ragaù