I have just discovered a wild delicacy! It is February and I never thought that this small Island is yielding with wild Asparagus! The bramble bushes along the country pathways have these tender shoots of which I took a picture so that you look out for them on your next country walk! They are so delicious and packed with flavour and I've learned that they are so good to your health. They will keep well in the fridge..... well mine lasted till the next breakfast!
Bunch of Wild Asparagus
2 eggs
2 tsp olive oil
6 slices Parma Ham
salt & pepper
Reduced Balsamic Vinegar and Oil for decor.
As for normal Asparagus, the wild variety also have that natural snap point. So using just your fingers snap them and keep the tender part. Bring a small pan of water with 1 tsp salt to boil add asparagus and boil for two minutes. Lift with slotted spoon and transfer to ice cold water to retain their colour. Lightly beat two eggs and add salt & pepper. Heat oil in a small frying pan add egg mixture a little at a time as you do for pancakes, fry thin omelettes for just 30 seconds on each side. I made six omelettes out of two eggs! Take one omelette fold one third in, arrange few Asparagus on top, then fold the other third and roll. Roll one slice of parma around so that each roll will hold its shape. Arrange two per person, and drizzle some reduced balsamic vinegar and olive oil. Serve with brown buttered toast!
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