A delicious recipe with Agrelia (wild asparagus) from Cyprus


  • 2 batches of asparagus
  • 5-6 eggs
  • 1/3 cup olive oil
  • salt

Cut the crispy part of the asparagus.  Wash the asparagus well and place in pot of boiling water.  After asparagus is soft, remove from the boiling water and into a bowl of icy cold water.  The cold water will prevent the heat in the asparagus from cooking it any further.

In a sauce pan add extra virgin olive oil and fry the asparagus lightly.  Remove excess oil.  Beat eggs and season with salt.  Add egg mix to the pan with the asparagus.

Stir until eggs are cooked and serve.