Agrellia with Eggs

Name: Agrellia with Eggs
Cuisine: Cypriot
Ingredients: 1 Bunch of agrellia (wild asparagus); 3 Tablespoons of olive oil; 2 Eggs; 1 Teaspoon of salt

Recipe by Joseph Skordis

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INGREDIENTS

1 Bunch of agrellia (wild asparagus)
3 Tablespoons of olive oil
2 Eggs
1 Teaspoon of salt

METHOD

Rinse the agrellia and cut them into 3 or 4 pieces, 3-4 cm long, starting from the tips. Be careful, only cut the tender parts.
In a frying pan, pour the olive oil, and when it heats up, add the cut agrellia. When they soften, after about 7-8 minutes, sprinkle them with ½ teaspoon of salt.
Crack the eggs over the agrellia and sprinkle the remaining salt, so the eggs are seasoned too.
Using a ladle with gentle movements, break the eggs and mix them so they coat the agrellia.
Stir until the eggs are set. Serve while warm and drizzle with a little lemon juice, if you like.