Three Asparagus Recipes

Time to post my 3 asparagus recipes for the One Perfect Ingredient event! If you still haven’t done it, there’s still time to take part, and enter the competition to win Marcus Wareing’s new book! Here’s HOW!

For some more info asparagus, check out my previous post: One perfect ingredient: ASPARAGUS.

 RECIPE 1

This is how my mum and my grandmas prepare asparagus: boiled with whole eggs, and seasoned with red wine vinegar and olive oil. Eaten with bread. Simple and delicious.

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Asparagus with Eggs   OR   Sparoge s jajima

 

SOURCE: Family recipe

PREPARATION TIME: 5 min

COOKING TIME: 15 min

CUISINE: Croatian

SERVES: 1

 

INGREDIENTS:

A small handful of wild asparagus

2 eggs

water

red wine vinegar

olive oil

salt

METHOD:

1. Prepare asparagus, as advised in this post. Cut the shoots into about 7 cm pieces.

2. Put the eggs into enough water to cover them. Add the asparagus, and cook until the asparagus become soft. I like them slightly al dente.

3. When the asparagus are done, take the eggs out of the water, peel them, and cut into pieces, which you then add back to the asparagus. Reserve as much of the cooking liquid as you want, and add it to the asparagus and eggs (My mum eats it as a broth actually!). It’s nice to have some sauce to dip the bread in! Then, season with salt, red wine vinegar and olive oil. Eat with some good crusty bread! Enjoy!

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RECIPE 2 

The next dish is a bit of a treat. My mum saw this recipe on TV, and it became an instant hit in the family! Not a big surprise, given that it contains prosciutto! You can also use bacon or pancetta.

 

Istarska fritaja  OR  Istrian Frittata

 

SOURCE: As seen on TV

PREPARATION TIME: 5 min

COOKING TIME: 15 min

CUISINE: Croatian

SERVES: 2

INGREDIENTS:

A small handful of wild or regular asparagus

a little water 

4 eggs

oil

2 thick slices prosciutto, cut into pieces

METHOD:

1. Prepare asparagus, as advised in this post. Cut the shoots into about 3 – 5 cm pieces.

2. Warm the oil in a wide pan, and then add asparagus pieces to it. Cook on a low heat, until softened. Add a little water. This will evaporate quickly, and steam the asparagus slightly.

3. When the asparagus is al dente, add the prosciutto pieces to it, and cook until the prosciutto is cooked, and it changes colour. Then add the eggs, and cook, stirring, until the eggs have set.

We serve this with some nice bread and a salad of lettuce seasoned with olive oil and red wine vinegar.

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RECIPE 3

The final dish was inspired by the previous recipe. Actually, you could say it’s a vegetarian version of the previous recipe, because all I did was to replace the prosciutto with feta! In retrospect, the only thing I would do differently, is to add feta after the eggs have set. This would make it look prettier, and it would separate the tastes of individual ingredients a little.

 

Asparagus and Feta Frittata

 

SOURCE: My creation, inspired by the previous recipe

PREPARATION TIME: 5 min

COOKING TIME: 15 min

SERVES: 2

INGREDIENTS:

A small handful of asparagus

a little water 

4 eggs

oil

100 g of feta cheese, cut into pieces

salt and pepper

 

METHOD:

1. Prepare asparagus, as advised in this post. Cut the shoots into about 3 – 5 cm pieces.

2. Warm the oil in a wide pan, and then add asparagus pieces to it. Cook on a low heat, until softened. Add a little water. This will evaporate quickly, and steam the asparagus slightly.

3. Beat the eggs lightly, season, and stir the cubes of feta in. When the asparagus is al dente, add the eggs, and cook, stirring, until the eggs have set.

I serve this on a piece of buttered toast and with a leafy salad.

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