Domenico Aversa, Ceccano, Frosinone
Memories of my youth came flooding back as I read about the opening of Caboto Park in the month of May. The long ride down Howard Avenue, then onto Gore Road in Harrow, always involved a mandatory stop along the side of the road to pick the wild asparagus which grew along the sides of the ditches. My father Carlo was the ultimate “gatherer” and spring was asparagus and wild mushroom season. Of course, mother Vittoria then turned the ingredients into a culinary delight. This simple dish pays homage to them.
(Yield: 4 servings)
2 teaspoons extra-virgin olive oil
1 onion (thinly sliced)
12 asparagus spears (tough ends removed and cut
diagonally into 1-inch lengths)
½ teaspoon salt
½ teaspoon freshly ground pepper
6 eggs (lightly beaten)
1. Warm oil in large non-stick skillet over medium-high heat. Add onions and sauté until translucent.
2.Add asparagus, salt, and pepper and reduce heat to medium-low, cooking covered until tender (approx. 6 to 8 minutes).
3.Pour in eggs and cook until almost set, but slightly runny on top (approx. 2 to 4 minutes).
4.Cover and continue cooking until top is set (or flip and cook until bottom is golden).
Cut into wedges and serve immediately.