Wild asparagus frittata

Serves: 4

Ingredients:

• 4 eggs
• 200 g (only the tender part) wild asparagus
• 50 g grated Pamesan
• Olive oil
• Salt
• Pepper

Preparation:

If wild asparagus is unavailable, cultivated asparagus can be used. Boil the diced asparagus for a few moments; beat the egg and add the cheese and seasoning. Heat a small amount of oil in a non stick pan and fry the diced asparagus before adding the beaten egg; cook the omelette on both sides.

Irene Milito