Wild asparagus frittata
In spring, wild asparagus is harvested in the Umbrian woods; in the Easter tradition of the Valnerina, it ends up in an omelet along with wild field herbs.
Method
- Clean the asparagus, keeping only the tender parts, and cut them into small pieces.
- Sauté the spring onion with 2 tablespoons of oil, add the asparagus, and cook covered for 6–7 minutes.
- Whisk the eggs with salt, pepper, calamint, and pecorino, then stir in the asparagus.
- Heat the remaining oil, pour in the mixture, and cook over low heat until the bottom sets.
- Flip the frittata using a plate and finish cooking for 2–3 minutes.
Tip from the mill
Over low heat, extra virgin olive oil handles temperature well and produces a golden, fragrant crust.
