Wild asparagus omelette with ricotta and pea shoots
Ομελέτα με άγρια σπαράγγια, ρικότα και βλαστάρια μπιζελιού
Published originally on my blog on 23 June 2013
It’s such a revelatory experience for me to savor something new; not so much a product of some novel culinary technique but rather new foods, new raw flavors like a vegetable or a fruit.
I’m constantly amazed when I realize how many vegetables and fruits are out there for me to savor. I feel my taste buds come alive with the prospect and I become intensely aware of all that nature so generously offers to us.
I wasn’t looking to find these when they appeared in front of me at the market, pale green and slender. The wild green asparagus. Looking much thinner and longer than their regular green counterparts.
I couldn’t help but picking up a bunch. Where would I find them again? Their season is nearing its end.
Their taste is close to the green asparagus but fresher and grassier, reminiscent of mellow spring onions or chives with a mild heat and slight bitterness.
I decided the best way to use them would be in an omelette. I’d bought some fresh pea shoots and I had some ricotta in the fridge so I went for it.
Butter, together with a little olive oil to keep it from burning, eggs with a splash of cream to make them even more luscious and the thinner-than-thin spears of the fresh green wild asparagus cut into thirds.
After only a few minutes, lunch was served. S and I dug in and ate it straight from the pan. It was marvelous. With some fresh bread and a glass of white wine, we almost forgot that it was raining outside and that I had a cold…
