Heat the olive oil and sauté wild asparagus. Add water until the wild aspargus softens. Beat the eggs, season with salt and pepper. Pour over the wild asparagus and stir gently.
When the eggs coagulate, the dish is set. Serve with polenta. Heat the olive and fry the sliced bacon (or homemade sausage). Then follow the above procedure.
Serve with bread.
About the asparagus
Wild asparagus, called "šparga" in the local dialect, is a typical Mediterranean plant. It grows on the outskirts of the forests of Slovenian Istria. As a dioecious perennial, it grows up to 1 meter high. The asparagus' time is in the spring months, mostly from the middle of March to the middle of May. An old Istrian saying goes " April spareser, maio sareser" – April asparagus, May cherries.