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A Delicious Combination: 3 Recipes with Asparagus and Eggs

12 Mar 2020
#ColoursOfFood, Asparagus, Asparagus Picking
by Jurica Grosinger

Picking wild asparagus in nature is a relaxing and meditative experience. When on a plate, asparagus is an irresistible, nutrient-dense food. The most delicious asparagus are the ones which are only gently processed, and they pair wonderfully with eggs. Let’s start…

Warm Wild Asparagus Salad 

They say a real meal must contain a salad. I say, a whole meal can be a healthy, decadent and ever-so-tasty salad. Wash and dry about 600 g of young potatoes, cut them in half, season with salt, pepper. Roughly chop two garlic cloves and slice one medium onion into strips, and add to the potatoes. Pour olive oil over all of it and bake in the oven at 180C for about 30-40 minutes, depending on your oven. While the potatoes are baking, boil 6-8 eggs. Cool and peel them. Allow the finished potatoes to cool slightly. Warm some butter and olive oil in a grill pan and fry about one larger bundle of washed, peeled and dried asparagus. Fry them until they change colour and, at the very end, season with salt and pepper. In a bowl, mix together the still lukewarm potatoes, hard boiled ​​eggs cut in quarters and fried asparagus. Add some olive oil and juice of one large lemon. Bon appetite!

salata

A Colorful Fritaja

In a deeper pan, fry three hundred grams of sliced sweet potato, one finely chopped onion and a medium bundle of wild asparagus that you cleaned and cut into 2 cm pieces, on two tablespoons of olive oil. Season with salt. Shake the pan occasionally and turn the sweet potatoes over with a spatula. Add salt and pepper to five eggs and whisk. When the sweet potato has softened, gently transfer the ingredients of the pan into a bowl with eggs to combine them well. Now put everything back into the pan and fry over low heat until the eggs shrink. You can also cover them, but beware of the moisture from the lid. Using a wider spatula, gently separate the fritaja from the pan. Put a large plate over the pan, then flip the fritaja over and return it to the pan for about 5 minutes, so the other side cooks as well.  Serve hot or cold, with an obligatory glass of white wine.

fritaja

Polenta Cubes with Asparagus and Mayonnaise

Make a thicker polenta, add mozzarella and grated parmesan into it. When it shrinks and cools down, cut it into cubes and serve with cooked asparagus cut in half. Season with egg mayonnaise into which you have mixed black truffle paste. A very simple but quite delicious recipe.

majoneza

Get into a car and head to Northwestern Istria because there are so many good taverns and restaurants there, you just have to choose which one to visit and enjoy the food!

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About the Author
Jurica Grosinger has been a blogger, a web and TV columnist for more than twelve years and works on numerous domestic and foreign projects. A content writer, personal trainer and a dietitian who considers life-long learning crucial for a better life. He loves living a Mediterranean lifestyle filled with good food, family and friends.

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The Northwestern Istria - Colours of Istria – is composed of four beautiful towns: Umag, Novigrad, Buje and Brtonigla. Colours of Istria blog visitors who might wish to plan their destination vacation, or simply find out more, have a chance to get to know about all the colours of the cluster through all the different kinds of experiences this rich region has to offer as recorded in personal recommendations and retellings of the blog's authors – all of whom are great Istria lovers. Find more info about Colours of Istria here.
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