Asparagi e Uova per Merenda cookbook: La Cucina di Lidia
main ingredients: asparagus
serves: 4 servings
Merenda (which goes by the same name in Spanish) is a late-morning meal eaten mostly by contadini (farmers) who have been working the land since early morning. In springtime in Istria, we'd often make this dish with the slenderest wild asparagus spears, and if any grow near where you live, I think you'll find them a little tastier than the earliest cultivated spears.
1 pound asparagus, pencil-thin
2 tablespoons olive oil
salt
freshly ground pepper
8 eggs
Remove and discard the tough lower ends of the asparagus. Wash and cut the spears into 1 1/2 -2 inch lengths. In a heavy skillet, sauté the asparagus spears in olive oil, sprinkling them lightly with salt. Cover the pan and cook over medium heat, stirring occasionally, until asparagus is tender but still firm, about 5 minutes. Beat the eggs lightly in a bowl, with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 2 minutes or less, depending on the texture desired, and serve immediately.
La Cucina di Lidia
Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes
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