Saturday, June 7, 2014

Asparagus eggs


3 sticks raw white asparagus
3 eggs
1 tbsp water
1 tbsp olive oil
1 tbsp butter


Wash and peel asparagus, paying special attention to washing the head. It may have sand in it.
Slice them into thin diagonal slices, the head lengthwise.
Fry them in the heated oil - butter mixture till soft.
Beat the eggs with the water. Move the fried asparagus to the edge of the pan. Add the egg mixture. Cut into 2 pieces and flip when it is set.
Serve hot.
Sufficient for 2 people.
This recipe also works with uncooked green asparagus, but it is not necessary to peel it.

Thursday, June 5, 2014



2 -4 globe artichokes depending on the size
2 cloves garlic
6 tbsp olive oil


Cut the stems off leaving about 2 cm. Remove a few petals near the stem.
Wash artichokes thoroughly especially between the petals.
Steam them for 30 - 60 minutes depending on the size until the petals can be easily pulled off.
Crush the garlic into the olive oil and mix. Place in 2 small bowls.


Discard the first petals. Place the artichoke on a plate and remove some petals. Dip the base of each petal in the garlic oil, bite into the soft fleshy part and eat it. Discard the hard part. Repeat with all the petals until you reach the heart. The top may be fluffy or thistle-like. With small artichokes this is soft and can be eaten but with large ones it has to be discarded by scraping it off with a knife. Then you come to the base which is like a small plate. This is also eaten after dipping in oil.

Sufficient for 2 people