“Frtalja” with green asparagus
Tillredning
Wash the asparagus and cut off the lower ends. Wash the herbs, shake dry, pluck the leaves and chop coarsely. In a bowl, beat the eggs until slightly frothy. Separately mix together the milk and flour, add the herbs, season with a generous pinch of salt and pepper, then add to the eggs. Heat the olive oil in pan. Lightly salt the asparagus and fry over a medium heat for 2 minutes. Pour the egg mixture over the asparagus and cook until the underside is golden yellow. Flip the frtalja and fry on the other side until golden yellow too. Serve with additional herbs or Parmesan shavings to taste.
Serves two
- 300 g green asparagus (alternatively Thai or wild asparagus)
- 1 bunch of mixed fresh herbs (e.g. parsley, chives, marjoram, lemon balm, dill)
- 5 eggs (large)
- 4 tbsp oat milk
- 1 tbsp spelt flour
- 3 tbsp olive oil for frying
- Natural or sea salt, ground pepper, Parmesan shavings
