A simple spring dish from Istria
Frittata with wild asparagus is a traditional Istrian dish made with eggs, wild asparagus, and olive oil, bringing the freshness of spring to the plate.
Ingridients:
- asparagus
- eggs
- salt, pepper
Preparation
Sauté the chopped asparagus in olive oil. Occasionally add warm water until they soften. Then pour in the beaten eggs with salt and pepper. Stir well.
When the eggs are set, remove from heat and serve with polenta.
For a variation, sauté diced pancetta (or homemade sausage) in olive oil first, then follow the same steps as above.
Serve with bread.
About asparagus
Wild asparagus, locally known as “šparoga”, is a typical Mediterranean plant. It grows along the edges of forests in Slovenian Istria. As a dioecious herbaceous perennial, it can grow up to one meter in height. It bears shoots every year in the spring months, from mid-March to mid-May. An old Istrian saying goes: “April spareser, maio sereser” (April for asparagus, May for cherries).
