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
freshly ground pepper
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.