Ingredients:
1 bunch wild asparagus,1 red onion or 3 young onions, cca 50 g Istrian pancetta,2 tablespoon olive oil,4 eggs, a pinch of salt,pinch of pepper
Preparation:
Break soft asparagus parts into smaller pieces, rinse, drain and leave to dry. Onion and pancetta are cut into small cubes or sticks. Gently fry the onion in olive oil in a wide pan for a few minutes, just until it softens; stir in the pancetta and leave to sear until the 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 into an omelet.
