It's really high time I came out and presented a delicious recipe with spring wild vegetables. I am sure most of you, well at least in Europe, are familiar with cultivated asparagus. Cultivated asparagus is a highly valued, tasty, and healthy vegetable, a very rich source of folic acid, a good source of beta-carotene, vitamins C and E and a mild laxative and urinary stimulant.
I also grow 10 seedlings in my field and, although everyone says it is a very demanding plant, they have been growing quite well for me for the last five years and we harvest about five kilos of them in the spring, which is just fine.
In addition to cultivated asparagus, there's also wild asparagus, which grows in the karst meadows, and just as it is our custom to pick dandelions in spring and use them to make very tasty salads, when the time is right, sometime in mid-April, we go out into the meadows and look for wild asparagus.
Unlike cultivated asparagus, it's thinner but has significantly more of the above-mentioned medicinal ingredients than cultivated asparagus.
The search is quite challenging, as it grows on partly rocky karst or Mediterranean land. But if you take this search a couple of times a year, or in spring as an excursion, I guarantee that even with a small quantity you will be able to prepare a meal for gourmets.
So, when you pick them, you need to wash them, use only the tops, and break off the bottom woody part.
They can be prepared in a variety of ways, the simplest being blanching or boiling for a few minutes. We like them as a fritaja, which is like a kind of omelet. First, cut them into pieces.
Here's a recipe for one of these quick fritajas.
For four people you need:
First break and scramble the eggs :)
Season with salt and pepper if necessary.
Meanwhile, heat the bacon in a frying pan to release the fat.
Of course, if you don't eat meat, you can omit the bacon and add a tablespoon of vegetable oil.
Add the young onions and fry for a minute or so to soften.
Add the wild asparagus and fry for another two minutes.
Reduce the heat and slowly pour in the scrambled eggs.
Fry over low heat for a while to cook until the eggs are set, you can cover the pan with a lid, it will make the fritaja fluffy.
After five or six minutes, depending on how you prefer it, the dish is ready.
Now we just need to serve. I only served the fritaja, but we usually add a crusty piece of bread on the side.
Thank you for your attention!
馃構 馃摲 馃構
馃構 馃摲 馃構
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