Wild asparagus with eggs and truffles

Wild asparagus with eggs and truffles

Šparoge s jajima i istarskim tartufima

By
From
Dalmatia
Serves
4

Wild asparagus is thinner and more pungent in flavour than regular asparagus. As spring awakes, wild asparagus start to appear in pine forests all over the Croatian coast. These vegetables have a magical flavour when cooked with eggs and, if you add some Istrian truffles, you will have a very special experience – a meal fit for the gods, as we say.

Ingredients

Quantity Ingredient
400 grams wild or regular asparagus
3 spring onions, sliced
50 grams unsalted butter
8 eggs
50ml thickened cream
20 grams black truffle
or 1 teaspoon black truffle paste
sea salt
freshly ground black pepper

Method

  1. Wash the asparagus and remove the woody ends – to do this, hold the bottom of the stem and gently bend the spear until the woody end snaps off.
  2. Put the asparagus, spring onion and butter in a non-stick frying pan over medium heat and sauté for 5 minutes.
  3. Crack the eggs into a bowl and mix in the cream. Season with salt. If you are using truffle paste, add it now. Add the egg mixture to the frying pan and cook, mixing gently with a spatula until the eggs are cooked to your liking.
  4. Divide the asparagus between the serving plates and top with some of the egg. If you are adding fresh truffle, shave some over the egg now. Sprinkle with a little pepper and serve hot.
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