Ingredients
For 1; this recipe is prepared 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 break off the tips. Blanch the tips in salted water, then plunge in ice water to cool. In hot oil, sauté the blanched* asparagus tips and add scrambled eggs, salt, and drizzle with Žlahtina wine.
Serving
Serve with olive oil and freshly ground pepper.
* blanching: a cooking process wherein an ingredient is scalded in boiling salted water for a brief interval and then plunged into ice water to cool
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