Spring is announced in many ways but we in Puglia recognize it by the unmistakable scent of wild asparagus that grow wild in our uncultivated countryside, especially in the Alta Murgia National Park.
It is almost a collective ritual: we set out early in the morning in search of asparagus with the whole family and compete to see who collects the most, already looking forward to some of the delicacies that will be prepared with these small spring vegetables, very rich in beneficial properties.
Wild asparagus lends itself to a thousand preparations but the best way to taste them is certainly the omelette, prepared with very fresh eggs, possibly from the farm.
It is a poor dish, typical of peasant cuisine, which was eaten in the first days of spring, often as a single dish, inevitable in picnics and trips out of town, accompanied by a good red.
1 bunch of wild asparagus
Very fresh eggs (1-2 per person, depending on the size)
Stale bread to taste (or grated bread)
Grated cheese (pecorino or parmesan) to taste
Freshly ground black pepper
Break up the asparagus with your hands, taking only the tender part, wash them well under a jet of cold water, dry them with a cloth. Gently fry them in a pan with a drizzle of extra virgin olive oil. When they are cooked, let them cool. Once cooled, transfer the asparagus to a bowl and add the eggs, cheese, stale bread previously soaked and squeezed very well, cheese, salt and black pepper. Mix everything well, heat the extra virgin olive oil very well in the pan and cook the omelette for the necessary time.