Omelet with Wild Asparagus

Recipe for omelete with wild asparagus

I do not know if you've ever seen wild asparagus, but when I did for the first time I was really amazed. They have nothing to do with the well-fed asparagus that you are used to buy from the market, thick as markers. No, these are very thin like weeds and on their top of they have a small finish with the flower buds. They taste really special, slightly bitter, perfectly if you ask me to be combined with some fresh eggs in a delicious omelet.

Recipe for omelete with wild asparagus
Fresh lemon tree's leaves

Fresh lemon tree's leaves

Omelet with wild asparagus (serves 1 person)

Ingredients:

:: 1 bunch of wild asparagus

:: 2 eggs

:: onion

:: 1 medium lemon

:: salt, pepper, oregano

:: (optional) fresh lemon tree's leaves  (when saute they release a slightly sour,refreshing taste)

Procedure:

Firstly, cut and get rid of the very hard stems' bottoms of asparagus. Cut them in pieces, wash and toss them in boiling water for 2-3 minutes.

Then saute the onion in a pan and when it gets golden and nice, add the asparagus and mix. If you have access to a lemon tree, add some fresh, new leaves. Now break the eggs and either stir them to break the yolks and cook them faster or close the pan with a lid to cook the yolks only with vapors without having to flip the omelet and break them.

Your omelet is ready, serve with lemon and plenty of freshly ground pepper.

Recipe for omelete with wild asparagus

Bon appetit my friends! :)

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Pilaf with Wild Greek Greens

Risotto with Wild Greek Greens

Everyone has a special recipe made by his mother, grandmother, or aunt. Well I have a pretty big bunch of such recipes ( this family made some really talented cooks) and the one that I am referring too today is spinach with rice. When I was younger I knew many of my friends, who wouldn't eat eat their food, cause the spinach would be overcooked or it would look like a wimp in your plate. However, I loved that food! My mum never said "you have to eat all of your spinach to be strong tomorrow" not even once. Or let's just assume that she didn't say that. 

Nowadays living in Crete, where eating wild greens is something common (they sell them in the groceries and they collect them for themselves a lot), I thought that I should try that fav with some more greens. It's time to evolve this classic dish.

Risotto with Wild Greek Greens recipe
saute greens

Wild Greens Risotto (makes for 2)

Ingredients:

:: a large bunch of giachnera (= a bunch of wild greens) (approx. 400g.)

:: or if you live in Crete, where giachnera are very common, you can buy the greens separately; look for chards, tsimoulia (Cretan green), spinach, leek, wild asparagus, dill

:: 1 big mug of white rice (Carolina)

:: 1 large lemon

:: garlic, onion

:: salt, pepper, oregano, sweet paprika

Procedure:

Firstly, wash the greens in the sink really well, put some vinegar and let them soak in water to remove any dirt and bugs.

Then saute the garlic and onion and when they turn golden and nice, add the hard greens' stems cut in pieces as being harder thy need more time than the leaves to soften. After 2-3 minutes add the spices and the green's leaves cut into pieces too and stir well until they wilt a bit and reduce their volume in the pot. Then add the rice, saute for 2-3 more minutes and add a little (and not all the water at once to fill the pot ) warm or hot water. When the rice sucks the liquid fill with extra water, until it's completely cooked.

Serve with lemon and lots of sweet paprika .

Risotto with Wild Greek Greens recipe

If you cook this meal, you will notice that it is much more mellow and it has a fuller taste than the plain spinach with rice. For me every bite is a surprise of flavors. Such an easy and great dish, one of my favorite Cretan ones. Bon appetit! :)

3 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!