Learn how to make Wild Asparagus Omelette

By Chef H. Delgado

March 11, 2021

Hello everyone! 

Have you ever seen a wild asparagus plant? If you do not know it, they are not easy to identify in the field. 

This wonderful vegetable begins to grow naturally at the end of February. Still now, with the increased hours of sunshine and the rains that we had in recent days, the quality and flavour of the asparagus are unbeatable.

When I went to the market this morning, the greengrocer had a great variety of vegetables. And among all of them, the beautiful green of the wild asparagus caught my attention.

I love asparagus; whenever I eat or cook them, I remember my good friends, the Gila-Sánchez family. Ramón "El Repe", is the father of the family. He loves walking in nature and collecting all kinds of herbs and food that the land gives us naturally. Olives, asparagus, fennel, herbs, escargots...He always has something amazing at hands.

Every year at this time, he collects wild asparagus in the field around our village of Madrid, (Velilla de San Antonio ). He is a good asparagus picker, believe me. When I lived there with my family, he always had a big hand of asparagus to gift to us. So my mother use to cook them and make for us a nice Omelette, "Tortilla".


Thank you very much, Ramón, for all those asparagus you gave us.  I have a lot of great memories with your family. You and Mary always took care of me like a son. And Thanks Mum for these excellent omelettes that you always make.

The Recipe

That is why today, I want to share this recipe that announces the spring. With delicious memories and these spectacular products, I bring you my version of the wild asparagus omelette that my mother used to cook us with the asparagus collected by "el Repe".


  • Potatoes 150 g.
  • Asparagus 250 g.
  • Spring Onion 50 g.
  • Onion 100 g.
  • Mushrooms 70 g.
  • Mint 5 leaves.
  • Salt.
  • White pepper.
  • Olive oil 200 ml.
  • Eggs 6 u.

Preparation (4 serves)

  1. Wash and peel the potatoes to cut them into dices of 3 cm and 4 mm thick approximately.
  2. Peel the onions and cut them in Julienne.
  3. Wash and cut the asparagus and spring onions.
  4. Do the same with the mushrooms.
  5. Put the pan on medium heat and into it enough oil to poach our vegetables in this order.
  • First, the potatoes and onion and after 10 minutes poaching, add the rest of the veggies to cook them all together for about 10 more minutes.
  • Add salt and white pepper.
  • While the vegetables are cooking, arrange the eggs to whisk them with a pinch of salt in a bowl.
  • When the potatoes and onions begin to have a brown color, and the asparagus are soft, remove them with a slotted spoon and drain to remove excess oil.
  • Once the veggies cool down a little and lost the excess oil, mix them with the whisked eggs in the bowl and add the mint leaves.
  • Salt and let the mixture stand for five minutes.
  • Meanwhile, filter and store the oil for future uses.
  • Prepare a pan over high heat, cover the base with a bit of oil. When it begins to smoke, it is time to pour the mixture." The oil must be hot so that it does not stick the mix in the base of the pan."
  • Non stop to sauté the mixture in the first minute to avoid burn it.
  • Then cook it over low heat for 5 minutes.
  • When the egg seen cooked and colored in the side, it is time to flip it with a plate's help.
  • When it's flipped, cook it over low heat for about another 5 minutes approx., according how you like the egg cooking.
  • When it is ready, and with the help of a plate, flip it again to present the pretty face visible.

Have a Tasty Day!

I'm Chef H. Delgado

Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values ​​as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.

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