Omelette with wild asparagus

by smth good on May 4, 2011

in appetizers

Our Easter holiday gave us the opportunity to travel through 4 countries: Italy, Austria, Slovenia and Croatia. We visited great places, met interesting people and tasted very delicious foods. As March & April are asparagus months, we came across a wide range of dishes using this miracle plant. And, the great surprise was the wild asparagus (a thinner and more bitter version of the cultivated one) with its own festival in Croatia. So, we bought few bunches to cook this Croatian speciality – fritaja with wild asparagus.

Utensils: a frying pan, a wooden spatula

Serves 4, prep. time 30 minutes


Ingredients:

  • 600 grams wild asparagus
  • 8 eggs
  • 100 grams prosciutto crudo
  • 1 onion, diced
  • 5 tbsp olive oil
  • salt & pepper

Wash well the asparagus and break it into 3 cm pieces, starting from the top. The secret here is to break it by hand, not cut it. If it snaps, it means is green and young enough to be used; if it bends and doesn’t snap, throw it away because it’s woody and chewy.

Cut prosciutto in stripes.

Beat the eggs with salt and pepper. Toss in the prosciutto.

Heat up the oil in a frying pan. Add the onion and saute it for a minute.

Add in the asparagus and saute it for 5 minutes, until it softens.

Add the beaten eggs and stir slowly (similar to scrambled eggs).

Cook until the eggs are done but do not dry them too much.

Serve immediately with some extra olive oil on top, toast and fresh tomatoes.

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{ 11 comments… read them below or add one }

RavieNomNoms May 4, 2011 at 3:33 pm

That is my kind of omelette, looks fantastic!!

Reply

Dawn Hutchins May 4, 2011 at 7:41 pm

I love asparagus. These look so tender! I need to cook up an omelet soon.

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theUngourmet May 5, 2011 at 6:28 am

Asparagus is one of my most favorite foods on earth. This wild variety looks outstanding! How wonderful that you were able to travel to such beautiful places during the Easter holiday.

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Tiffany May 5, 2011 at 12:00 pm

Looks delish! And the thin asparagus is so elegant!

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Irena May 5, 2011 at 2:34 pm

Nice post…I remembered my childhood and summers in Croatia…..
Prsuta or prosciutto and all that good stuff….thanks for the post:)
http://mywanderingspoon.wordpress.com/2011/05/05/spinach-cheese-gnocchi-importance-of-homemade/

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Liz May 6, 2011 at 12:41 am

Welcome back! And you’ve hit a home run with this post…this is exactly what I want in my next omelet. SO delicious!

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Magic of Spice May 6, 2011 at 5:17 pm

Sounds like such a wonderful vacation, and this is a wonderful dish to celebrate Spring :)

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Ellie (Almost Bourdain) May 7, 2011 at 2:14 am

Love this sort of omelette! So refreshing.

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sarah May 7, 2011 at 5:19 am

Asparagus is just starting to show up around here and I will for sure be trying this recipe!

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John in Austria May 8, 2011 at 6:08 pm

Hi, I stumbled across your blog while searching on wild asparagus. My friend and I just returned from a three week trip end of April from Austria, through Slovenia, Croatia, Hungary and Romania and back home. We spent two weeks in Arad, Romania with her son. In Croatia we saw people picking wild asparagus – our first introduction to it. Then in a restaurant for lunch I had a Frittata, much like your recipe, and it was excellent! The wild asparagus is a bit tough, but has so much taste. Thanks for the information.

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smth good May 8, 2011 at 7:29 pm

John, what a nice trip! Yes, it’s so nice to see people in Croatia selling wild asparagus everywhere. For the recipe above we used only the very young and fresh tips (to avoid toughness as much as possible :) and we love the frittata. Thanks for stopping by.

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