The Egg Omelette with Wild Asparagus and Pancetta is a very tasty and delicious dish. Wild Asparagus’s are thinner and taste more bitter compared to the Asparagus grown on farms, but they also have a much stronger and distinctive flavour. Our Wild Asparagus Egg Omelette with Pancetta is enriched with grated Parmesan cheese, which makes the dish even more delicious. It can be also served as an appetizer or a snack by cutting it into small cubes. With the Wild Asparagus Spice you can make your own excellent meal even during the winter months, making it unique and incredibly tasty both freshly baked or served cold.
Ingredients (for 4 people)
– 5 eggs
– 500g of Wild Asparagus or 15g of roughly ground Wild Asparagus Spice
– 4 tablespoons of ground Parmesan
– A pinch of salt
– 5 to 6 tablespoons of Olive Oil or Wild Asparagus Olive Oil for a complete flavour experience.
– 80g of speck, which should be in 1 piece
– Pepper as you wish
– Prepare the egg omelette with Wild Asparagus and Pancetta by cleaning the Wild Asparagus.
– First wash the Wild Asparagus under running tap water, then cut the white or woody part with a sharpe knife. Remove the leaves and disturbing bulges, then boil it in hot, salty water. They should boil for at least 5 minutes to be properly cooked. Cut the cooked Wild Asparagus into smaller pieces so they are ready to be put in the egg omelette (Wild Asparagus Spice is cooked for 5 minutes only). Smash the eggs into a small bowl and whisk them.
– Add some salt, pepper, grated Parmesan cheese and the Pancetta which we sliced up earlier into the bowl of whisked eggs, and then add the Wild Asparagus. If you haven’t got enough fat just use some more Pancetta. Mix and stir all the ingredients well.
– Place a pan on the stove and put 5 to 6 tablespoons, of Olive Oil or Wild Asparagus Olive Oil to experience the full flavour and heat it up. When the oil is hot pour the mixture of eggs, Pancetta and Wild Asparagus into the pan.
– Keep the lid on at medium heat for about 1 minute.
– Turn the omelette using the lid and a shallow plate, then slowly place it back into the pan and bake for another minute on the raw side.
– When it’s baked just gently lower the Egg Omelette with Wild Asparagus and Pancetta on a serving plate, or keep it in a refrigerator for up to 2 days.
The Egg Omelette with Wild Asparagus and Pancetta tastes even better when half of the grated Parmesan cheese is replaced with grated Sheep’s cheese, but be careful – not everyone likes it.