It is in the hills and country lanes of La Alpujarra that you will see people picking wild asparagus, often by the roadside. Likewise, wild garlic is used in preparing so many Spanish meals. I once came across a man armed with a penknife, but its sole use was to prize free the small white bulb that looks like a fat spring onion.
Wild garlic is used in stews and soups, but also with scrambled egg in this particular popular meal. In spring, when the wild asparagus is most evident, that is added along with garlic to the dish. Wild asparagus is best blanched for three minutes before frying with the garlic. That gets rid of the bitter taste. Of course if you cannot be bothered bending down and picking your own wild asparagus, you can use the shop bought variety, but be warned that it really isn't as good.
Ingredients
- 300–400 grams of wild asparagus stalks, trimmed, chopped and cut into 2 cm pieces, tips intact
- 100 grams of wild garlic bulb, roughly chopped (use the leaves for a subtler taste)
- 4 eggs
- 6 tablespoons of olive oil
- sea salt
- black pepper
Preparation
- Place a large frying pan over a medium heat and add the olive oil.
- When it is hot, add the chopped asparagus and wild garlic, as well as a pinch of salt. Braise for about 7 minutes, stirring, or until sweet and tender.
- Crack the eggs into a bowl and whisk lightly. Season with a tiny bit of salt and pepper.
- Pour the eggs into the frying pan and turn with asparagus and garlic. Cook the eggs to your personal liking.
- Season and serve, with toast or crispbread if you so desire.