shreds of wild asparagus (“šparge”),

olive oil with designation of origin,

fine pieces of pancetta,


some water,

salt, pepper.



Briefly fry the pancetta in olive oil and add asparagus and a splash of water. Beat the eggs, salt and pepper and then mix into the asparagus when softened. Stir all the ingredients well and allow the eggs to set. Serve the fritaja with bread or polenta.

Bon appétit.

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