Ingredients (serves 4)
1 bunch wild asparagus
2 tbsps grated pecorino
extra vergin olive oil
Clean the asparagus, retaining only the soft tips, and wash.
Separately, beat the eggs, adding the cheese, parsley, garlic, olive oil, salt and pepper. Finally, add the asparagus. Pour into an oiled earthenware pot. Cook for 15 minutes on a low heat.