Omelette with wild asparagus

Asparagus grows everywhere in Umbria: in addition to being very healthy, they are good to eat as a condiment for first courses or as a simple side dish. And, last but not least, going to look for them is real fun!

Ingredients:

1 bunch of wild asparagus
8 eggs
5 tablespoons of extra virgin olive oil
salt and pepper to taste

Procedure:

Blanch the asparagus tips and then cook them in oil for a few minutes. Pour in the eggs and season with salt and pepper before briefly shaking the mixture. Leave to thicken and enjoy, even cold.