WILD ASPARAGUS

On Sunday it was a beautiful day for a walk in the wild.
Me and my family got our sneakers on and went for a nice walk
along the path that, from our new house, takes to a small forest.
This spring day was ideal to look for some wild asparagus, a fun
activity that reminds me of when I was young.
We found some thin asparagus, but still enough to make a nice omelette.

Wild asparagus are very good for you, they are a nutrient-packed source
of vitamins, minerals and essential proteins.
Asparagus are rich in vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin),
B5 (pantothenic acid), B-6, folate, C, E (alpha-tocopherol), and K (phylloquinone).
The mineral treasures that are stored in asparagus include iron, calcium,
phosphorous, magnesium, manganese, zinc, selenium, and potassium.

Lets cook them!

ASPARAGUS OMELETTE

Ingredients:
A bunch of fresh wild asparagus
half onion
6 eggs
1 cup mozzarella (optional)
extra virgin olive oil
salt
pepper

Take off the hard part of each asparagus and cut them in small sticks.

Put them in a frying pan, cover with water and let it boil
until it evaporates.
Meanwhile beat eggs in a bowl with salt and pepper.
Cube mozzarella.
Add asparagus and mozzarella to the egg mixture and
mix well.
Cover the bottom of the frying pan with olive oil and
add the thinly sliced onion.
Once the onion is translucent, add egg mixture.
Cover with a lid and let it cook for 5 minutes at low heat.
Holding the lid tight on the pan with one hand turn the pan upside down
in order to turn around the omelette
(do this operation on the sink so if some egg mixture spills
it is not a problem).
Let the omelette cook for few minutes more, until it becomes golden brown.

Serve it with a mixed herbs salad and a crunchy baguette.

FINALLY BACK HOME!

I love my new kitchen in my new apartment in Verona!
Every time I move, once the kitchen is functioning, I fill at home again.

I am excited to start cooking with nice genuine Italian ingredients.

I was at a vegetable market the other day and I saw something that I
hadn't seen for a very long time: the "agretti", a green vegetable that
I used to prepare as salad when I lived in Italy, before becoming
a gipsy around the world.
I don't know how to translate "agretti" in English so I show you them in a picture.

The "agretti" are rich in water and fibre, therefore they are good diuretic,
depurative and laxative.
They contain vitamin A, C, B group and they are rich of minerals
like potassium, calcium, magnesium and iron.
They can be prepared as salad, as I usually prefer them,
or they can be added in a "frittata' together with a tasty cheese.

To prepare them as salad I rinse them well, cut the roots and boil them
in salted water for few minutes.
I drain them and season them with a lemon vinagraitte, made with
extra virgin olive oil, lemon juice and salt.
That is all what you need to do!

This vegetable is found at Spring time, when is the right time
to start detox and remineralize the body after a long winter.
Go look for it!