It is in the hills and country lanes of La Alpujarra that you will see people picking wild asparagus, often by the roadside. Likewise, wild garlic is used in preparing so many Spanish meals.
I once came across a man armed with a penknife but its sole use was to prize free the small white bulb that looks like a fat spring onion.
The garlic is used in stews and soups but also with scrambled egg in this particular popular meal. In spring, when the wild asparagus is most evident, that is added with the garlic to the dish.
Wild asparagus is best blanched for three minutes before frying with the garlic. That gets rid of the bitter taste. Of course if you cannot be bothered bending down and picking your own wild asparagus, you can use the shop bought variety, but it really isn't as good.
- 300-400 grams of wild asparagus stalks, trimmed, chopped and cut into 2cm pieces, tips intact
- 100 grams wild garlic bulb roughly chopped, or use the leaves for a subtler taste
- 4 eggs
- 6 tablespoons of olive oil
- Sea salt and black pepper
Place a large frying pan over a medium heat and add the olive oil. When it is hot, add the chopped asparagus and wild garlic and a pinch of salt.
Braise for about 7 minutes, stirring, or until sweet and tender.
Crack the eggs into a bowl and whisk lightly. Season with a tiny bit of salt and pepper. Pour this into the frying pan and turn with asparagus and garlic and cook the eggs to your personal liking.
Season and serve, with toast if you so desire.