For 2 people
These strange bunches of greens, known as “Bruscandoli” (Wild Hop Shoots) are all over our vegetable stalls at the moment. They are grown on the island of St. Erasmo and yes, the same hops they make beer from.
Now I realise that you may find it difficult to come across this vegetable, so I therefore recommend using asparagus, which is also now in abundance.
You will need:
a bunch of wild hop shoots OR asparagus-about 100 gms
a small onion-finely sliced
e.v. olive oil
salt and pepper
100 mls of fresh cream
a handful of grated parmigiano cheese-you can also use any aged cheese, a cheddar would be great
Firstly, heat your oven at about 180°c
Rinse the hop shoots, and cut into small pieces, don't use the tough stems.
In a pan, place some oil and a little butter, heat a little, then add the onions and sautè until soft, but not browned. I also like to add a little water to the onions. Then add the hop shoots and enough water to cover the shoots (about a cup full) and stew gently for about 15 minutes or so. When the water has evaporated and the greens are nice and tender, remove them from the pan.
Place the eggs, cream, cheese, salt and pepper into a deep bowl and beat.
In the pan that you had cooked the greens, add a small dollop of butter and melt, add the egg mixture back into the warm pan, place the greens evenly on the top and then pop into a hot oven for about 20 minutes, until it is nicely browned on top.
This omelette can be eaten straight from the oven and even at room temperature.
A great light spring lunch.