Wild asparagus from Crete – Avronies
Αυρωνιές – άγρια σφαράγγια
4 wild asparagus spears – cut them down as far as possible before they get too woody
1 onion, chopped finely
2 tablespoons of olive oil
salt and pepper
Boil the asparagus spears for about five minutes. Smell them; they exude a fresh spring aroma which has a carthartic effect on your nose. Drain them and cut into smaller pieces. Make sure you don’t keep any stalks that are too tough to eat. Put them aside.
Heat the oil in a small frying pan, saute the onion and add the asparagus. Toss everything to mix it in well. Break an egg into the pan, and stir it around to scramble it. If you prefer, you can turn it into an omelette. Let it cook on moderate heat, until the egg is cooked to your liking. The smell by now will be intoxicating.