Šparoge s jajima

Ingredients:

• freshly picked wild asparagus
• 4 hard-boiled domestic eggs
• olive oil
• vinegar (yeast)
• salt and pepper

Preparation:

Boil the eggs in one bowl (at least 15 minutes). Clean and wash the freshly picked wild asparagus and put them in boiling water to boil for about 20 minutes. After that, take out and drain the asparagus in an oblong deep plate with a little water in which it was cooked and season with pepper, salt and olive oil. Cut the hard-boiled eggs into slices and mix with the asparagus. At the end, if desired, add a drop or two of vinegar (especially if the dish is eaten when it has cooled).

Remark:

This dish is prepared all over Dalmatia, along the coast and inland. There are slight differences in the preparation, in some places the eggs are cooked together with the asparagus (Pakoštane), in others the so-called asparagus is also harvested. the hooks are cooked together. In some places, eggs are served with asparagus and not mixed (Bokanjac).