Wild asparagus frittata
- 4 eggs
- 200 g (only the tender part) wild asparagus
- 50 g grated Pamesan
- Olive oil
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.