If you happen to find yourself in Croatia in spring time make sure to check the local markets for some wild asparagus (aka garden asparagus). If you decide to go hunting for asparagus yourself just keep in mind that you need a permit from the local Forest Administration. The permits are issued free of charge and valid for a year for all forest - produce like asparagus, mushrooms (except truffles!), chestnuts and other forest fruits.
This is a recipe for a delicious breakfast (or lunch) made with those wild asparagus and eggs.
Time needed: about 15 minutes
Preparation about 5 minutes
Cooking time about 10 minutes
1/2 bunch of wild asparagus (or couple of green store bought ones)
1/2 medium sized onion, finely diced
1/4 cup diced pancetta (or smoked bacon)
1. Put some olive oil in a skillet over medium heat and add the onions and the pancetta.
2. Saute for couple of minutes until the onions are soft and slightly golden and the pancetta fried and a little crispy.
3. Cut the asparagus into 3-4 cm long pieces (1 - 1.5 inch) and add them to the onions and pancetta. Fry for 4-5 miniutes (shorter if you are using wild or really thin asparagus).
4. Slightly whisk your eggs (just enough to break the yolks apart), add a pinch of salt and add to your skillet.
5. Stir gently for half a minute and take of the heat. Keep in mind that your eggs are going to continue to cook in the skillet even you take them of the heat!
6. Serve with some toasted bred.
Have a bite!
Since wild asparagus are not always so easy to come by and with all the travel bans and quarantine issues at the moment we can't just jump in the car and hit the road to the source - we made this recipe with some store bought green asparagus. Not the same, but still very tasty! :-)
Marijo & Hans