Ingredients
For one person, in spring during the wild asparagus season:
- 100 g wild asparagus
- 2 – 3 eggs
- salt
- pepper
- žlahtina – white wine
- olive oil
Preparation
Clean the asparagus and snap off the tips, which then should be briefly blanched in salted water and immediately cooled in ice water.
Sauté the blanched asparagus tips in hot oil, add the beaten eggs and salt, and splash with žlahtina.
Serving
Serve with olive oil and freshly ground pepper.
Culinary Terms
Blanching – a food thermal processing technique that involves briefly boiling food in salted water and then cooling it in ice water.
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