Wild Asparagus with Eggs (Agrelia me t' avga)”,
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INGREDIENTS
- 2 bunch bunches of agrelia (wild asparagus)
- ⅓ cup (85 ml) olive oil
- 6 medium eggs
- 1 tsp (8 g) salt
- A pinch of freshly ground black pepper
- 1 lemon, cut into 4–6 wedges, for serving
METHOD
- Rinse the agrelia and snap them into 3–4 cm pieces, starting from their tips. You’ll have about 500 g of chopped agrelia.
- In a frying pan, heat the olive oil and sauté the agrelia for 12–15 minutes, stirring occasionally. Sprinkle with half the salt.
- In a bowl, beat the eggs and pour them over the agrelia. Add the remaining salt and black pepper, and stir gently until the eggs are cooked. If you prefer, you can cook it as an omelet. Serve with lemon wedges.
