Recipe of Kleomenis Zournatzis,
a young talented Chef
a young talented Chef
"Gastronomos" magazine of "KATHIMERINI" newspaper
Ingredients (for 4 people):
15 fresh asparagus (green or white), cleaned
8 eggs
1 tomato, cut in small cubes (optional)
3 Spring onions, finely chopped (white and tender green part)
50 ml of fresh milk
60 ml of olive oil
salt
pepper
Method:
Cut and discard 2cm off the bottom part of the asparagus. Peel 4-5cm of the base of the rest of each asparagus to get rid of the threads, being careful not to ruin the spears. If they are thick, cut in half lengthwise and then each in three pieces.
Blanch the asparagus in plenty of salted boiling water for 2-3 minutes and then drain in a colander.
In a large non-stick frying pan warm the oil in medium-high heat. Sauté the asparagus for about 2-3 minutes or until they are lightly golden. Add the Spring onions and sauté for 1 more minute.
Break the eggs in a bowl and lightly beat along with the milk and some salt and pepper. Add the chopped tomato (if used), stir and pour the egg mixture into the frying pan.
Turn the heat down to medium-low and gently stir with a spatula so the eggs to get cooked into uneven pieces, for about 3-4 minutes. The eggs need to be cooked but not to dry out!
Serve immediately seasoning with some extra salt and pepper along with fresh crusty bread and some creamy fresh cheese.
15 fresh asparagus (green or white), cleaned
8 eggs
1 tomato, cut in small cubes (optional)
3 Spring onions, finely chopped (white and tender green part)
50 ml of fresh milk
60 ml of olive oil
salt
pepper
Method:
Cut and discard 2cm off the bottom part of the asparagus. Peel 4-5cm of the base of the rest of each asparagus to get rid of the threads, being careful not to ruin the spears. If they are thick, cut in half lengthwise and then each in three pieces.
Blanch the asparagus in plenty of salted boiling water for 2-3 minutes and then drain in a colander.
In a large non-stick frying pan warm the oil in medium-high heat. Sauté the asparagus for about 2-3 minutes or until they are lightly golden. Add the Spring onions and sauté for 1 more minute.
Break the eggs in a bowl and lightly beat along with the milk and some salt and pepper. Add the chopped tomato (if used), stir and pour the egg mixture into the frying pan.
Turn the heat down to medium-low and gently stir with a spatula so the eggs to get cooked into uneven pieces, for about 3-4 minutes. The eggs need to be cooked but not to dry out!
Serve immediately seasoning with some extra salt and pepper along with fresh crusty bread and some creamy fresh cheese.
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