Asparagus and Eggs Appetizer
An easy and delicious warm appetizer with asparagus and eggs. One of my childhood favorites.
Back in Armenia asparagus was a wild green only available in springtime. It was one of those “hard to get “ greens , we’d pickup from fields.
It did taste quite different though, very rich and unique taste that blended so well with clarified butter and eggs . That’s how my grandmother from Lori would make it.
I normally make this asparagus and eggs with olive or avocado oil, a few cloves of garlic added. Tastes different from my childhood appetizer, but still good and so satisfying.
This will be another “no recipe” quick appetizer that I hope many will try and like.
I’ll put down quick ingredients list and instructions, but I’m sure after watching My YouTube video, you won’t need any other tips.
1 bunch asparagus, washed, tough stems cut off
Boiling hot water, salt to taste
1-2 tbs olive oil
3-4 garlic cloves
¼ tsp ground black pepper
¼ tsp crushed red chili, optional
Soak asparagus in salted, boiling water 2-3 minutes
Lightly preheat the skillet, add oil and garlic, mix for a minute
Add drained asparagus, peppers and sauté 2-3 minutes
Pour beaten eggs over asparagus, cover the lid and turn off the heat
Allow 3-4 minutes for eggs to cook
Enjoy wrapped your asparagus and eggs wrapped in lavash and tomatoes