In that period between the end of winter and the beginning of spring, wild asparagus start to make their appearance in Puglia’s woods. This variety of asparagus is well hidden behind thorny plants and is different from cultivated species because it is much thinner and longer.
According to Puglia’s food tradition, asparagus are cooked in stock or are used to prepare delicious frittatas, whose simple and tasty recipe is explained here.
Ingredients (serves 4)
320 g of wild asparagus tips
5 tablespoons of grated parmesan
3 tablespoons of breadcrumbs
½ glass of milk
2 tablespoons of Puglia extra virgin olive oil
Wash and break the asparagus; consider that the eatable part is very short.
Do not use knives to cut them, break them with your hands. This is the only way to test their tenderness. Use only the tender tips and boil them in salted water for a few minutes.
Meanwhile, turn on the oven to 180°C degrees.
Carefully drain the asparagus tips, put them in a bowl and add a compound made of beaten eggs, milk, parmesan, breadcrumbs, salt and pepper.
Take a round or rectangular pan, grease it with oil and add the compound already prepared. Place the pan into the heated oven and cook for around 15 minutes until the top is golden.
Asparagus frittata can be eaten as a main course or as an appetizer.