Frittata di Asparagi Selvatici con Pecorino Sardo
Sardinia — widespread, spring seasonal (wild asparagus season March–April)
Sardinian frittata made with wild asparagus (asparagi selvatici — thin, intensely flavoured asparagus foraged from the island's maquis) beaten with eggs and aged Pecorino Sardo. Wild Sardinian asparagus is markedly different from cultivated asparagus: thinner than a pencil, intensely bitter, with a deep green that stains the egg. The frittata is cooked as a single thick round, browned on both sides (flipped using a plate), not finished in the oven. The wild asparagus requires blanching first to moderate its bitterness, then sautéing before incorporating into the egg.