Green are the only fresh asparagus we find here, on the island. They come usually from the Peloponnese and are succulent, and wonderful.
We like to briefly grill them on a stovetop griddle, on a non-stick pan, simply rubbed with olive oil and simply serve them sprinkled with some local, delicious finishing salt.
See also the variation with Peppers and Zucchini slices.
Recently we started combining the incredibly-tasting olive-oil-fried eggs from our neighbor’s hens with the grilled asparagus making a full dish. Elizabeth Minchilli calls this ‘Asparagus Bizmarck’ –probably an Italian term for the dish; she blanches her asparagus instead of grilling them.
I fry the eggs separately, and only until the white is no longer transparent. If you like to see the correct, Spanish way of frying eggs in olive oil check Jose Andres’ method.
We like to complement with feta cheese the asparagus and eggs, and of course serve slices of my latest homemade bread alongside.
The much sought-after white asparagus are cultivated in the north of Greece, and as far as I know are mostly exported in Germany and other parts of Europe.
To trim the green asparagus simply bend them until they snap. The top is the tender part you would like to grill and the bottom, somewhat tougher is ideal to flavor pasta, risotto, or any broth. Chop and keep in a the freezer until needed.
My recipe loosely-based on Giada in Italy (episode 5)
Serves 4 (more…)