1 bunch wild asparagus,1 red onion or 3 young onions,cca 50 g Istrian pancetta,2 tablespoon olive oil,4 eggs,pinch of salt,pinch of pepper
Break soft asparagus parts into smaller pieces, rinse, drain and leave to dry. Onion and pancetta cut in small cubes or sticks. Gently fry onion in olive oil in a wide pan for few minutes just until it softens, stir in pancetta and leave to sear until pancetta turns red. Stir in asparagus, salt and pepper. Allow it to sear on low heat to avoid burning until tender. Beat eggs, add in and stir again. Fry until eggs turn to omelet.