Mediterranean area is full of green asparagus… they are very healthy and of course delicious. Now when the season has started the woods are full of people picking them. It’s good for recreation, you are spending your time on fresh air and you don’t have to worry what’s for lunch tomorrow.
Asparagus is low in calories, it’s a good source of vitamin B6, calcium, magnesium, zinc and other. So if you like their interesting bitter taste there are many different meals you can prepare. In my kitchen I most often prepare asparagus soup, fritaja (omelette), quiche, polenta and asparagus pasta sauce. You can keep asparagus in refrigerator for a couple of days if you don’t want to use them right away. Or you can boil them and put in a freezer for a while, but everyone knows that they are best when fresh.
Today I prepared simple fritaja with domestic eggs, most common meal in Istria these days, and asparagus soup.
Wash asparagus and tear the soft part with your hands into smaller pieces, the hard part you can use for soup. Fry green onion and a little bit of panceta (bacon) on olive oil. Add asparagus with a small cup of water and keep them on low fire for a couple of minutes. Mix eggs and pour them in the pan with asparagus, green onion and panceta. Add a little bit of salt and your meal is ready. I prefer my eggs soft so I don’t leave them on fire too long.
Now the soup… Boil the hard asparagus remains in water. We call them the tails. When the water catches the green color pull out the asparagus.
Put two spoons of butter in another pot on low fire. Add garlic, fry it shortly and add one spoon of flour. Now add the asparagus green water and let it boil for a while with occasionally mixing. At the end add sour cream, salt, pepper, parsley and a couple of boiled asparagus. The soup is much better if you use whole asparagus, not just the tails. In that case, after boiling, you can leave the soft part in soup and mix it with stick blender.