The wild asparagus omelette is a typical dish on Sicilian tables.
Wild asparagus or field asparagus, unlike cultivated asparagus, are thinner and have a more intense aroma and flavor.
In this light version, I propose two cooking methods without added fats:
– light wild asparagus omelette in a pan without oil;
– wild asparagus omelette in the oven for an even more convenient preparation.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
Ingredients
Consider one egg per person, sometimes I use two because they are small.
- 1 bunch wild asparagus
- 4 eggs
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- Bowl
- Pan non-stick with lid preferably glass
- Mold for pastiera 9.5 inches in diameter
- Parchment paper
Preparation
It will be useful to know that washing eggs removes their protective coating, making the porous shell more easily attacked by bacteria.
If the shell is dirty, clean it dry before storing and wash it only before use.
Clean the wild asparagus
Wash the asparagus under running water.
Cut the tips and the tender part of the stem into pieces, remove the tougher terminal part and any thorns.You can sauté them, blanch them, or use them raw.
You can read the recipe by clicking the following link: How to cook wild asparagus.
Crack the eggs and pour them into a bowl.
Add a pinch of salt for each egg and grind the pepper.
Beat with a fork.
Incorporate the wild asparagus, cooked or raw.* I don’t add cheese to the eggs as I don’t like the combination of the two foods, feel free to add it.
In a non-stick pan
Preheat a good non-stick pan.
Pour the mixture and spread.
Cover with a lid, preferably glass, and cook on low flame until the egg is set on the surface.
If you don’t want to flip the omelette, complete the cooking carefully to avoid burning the base.In a pan with parchment paper
Cut a sheet of parchment paper to size, wet it, squeeze it, and place it in the pan.
Pour the mixture and stir until the egg begins to set.
Make holes with a fork to facilitate even cooking.
When the surface is solid, flip the omelette with the help of the parchment paper and complete the cooking.
This technique takes a bit of practice but is perfect for avoiding fats.Line a baking tray with parchment paper, I usually use a pastiera mold with a diameter of 9.5 inches.
Pour the mixture into the mold or tray.Preheat the oven.
Bake in a fan oven at 350°F for about 30 minutes, until golden.Your light wild asparagus omelette is ready.
Serve.
Enjoy your meal!
Variations
Can I use frozen asparagus?
You can use frozen asparagus instead of fresh asparagus.
They are already cleaned and cut.
Follow the instructions on the purchase package.
FAQ (Frequently Asked Questions)
About Eggs
The egg is a food with high nutritional value.
Classification of eggs based on weight
XL super large: 73 g and more; L large: from 63 g to 73 g; M medium: from 53 g to 63 g; S small: less than 53 g.Can people with cholesterol eat eggs?
– cook and eat according to your dietary pattern.
In case of familial hypercholesterolemia, it is recommended not to exceed the dose of two eggs per week [source: Humanitas.it].Dialect Curiosities
In Sicily, the omelette is called piscirovu – fish egg or fish of egg – rolled on itself to resemble the shape of a fried fish but without fish.
It was prepared when fishermen returned home empty-handed, resorting to this poor but tasty recipe.
The preparation based on eggs was also enriched with grated cheese and breadcrumbs.
