Recipe for 4 Servings
Ingredients:
- 2 bunches (300g) wild asparagus cut and trimmed
- 4 eggs
- ½ cup olive oil
- Juice of one lemon
- Salt
- Freshly ground pepper
Instructions
- Cut the spears of wild asparagus and wash thoroughly with water.
- In a nonstick pan pour the olive oil and add the wild asparagus.
- Sautee the asparagus by stirring over low heat for a few minutes and season with salt and
pepper to taste.
- Mix the eggs with a whisk and add them to the pan, so that it is evenly distributed and looks like an omelet.
- Then add the lemon juice.
- Finally add fresh herbs such as oregano, mint and parsley.
Chef’s Tips
- Boil asparagus for just a minute in hot water, before place them in the pan, to remove the
bitter taste.
- Wild asparagus, except fried with eggs, is also delicious as pickles.
- In Cyprus asparagus appears after the first rains and runs through spring.
Seasonal Food Commodities
Vegetables / Salad / Herbs:
Wild asparagus, capers, artichoke, dill, parsley, broccoli, beetroot, radishes, cabbage, celery, spinach, Swiss chard, fennel, avocado, cauliflower, lettuce, carrots, pagkaloi (wild greens), mallow, wild mushrooms, lapsanes (wild greens), purslane
Fruit:
Oranges, lemons, tangerines, grapefruit, pomelo, mantores (Cypriot type of tangerine), strawberries, bananas, medlar
Nuts / Pulses:
Raisins, walnuts, almonds, lentils, peas, white beans, louvi (black-eyed beans), fresh and dried broad beans, louvana (or yellow split pea)
Fish:
Trout, squid, octopus, mullet, whitebait, sea bream
Poultry / Meat:
Lamb, goat, beef, pork
Traditional Dishes:
Cypriot cheeses (pafitiko, halloumi, fresh anari in brine, salted anari, unsalted anari, kefalotyri), pickles, lagana, olive pies, desserts: strawberry preserve, almond preserve, bergamot preserve, orange pie in syrup, pies with honey, pissies, samali, pumpkin pies, tsipopita