Wild asparagus (Asparagus acutifolius), sprouts of old man's beard (Clematis vitalba) called “vitabbie” and sprouts of wild hop (Humulus lupulus) called “lupari” are eaten lightly blanched and used in simple preparations that bring out their flavour and aroma, perhaps combined with scrambled eggs for a quick but unmistakably tasty recipe.

Blanch the asparagus (or “vitabbie”, or “lupari”) for 5-10 minutes, until soft.

Add the whole eggs and salt to taste. Let the eggs harden for a couple of minutes and then and continue cooking, stirring with a wooden spoon, until the eggs have reached the desired consistency.

After you've served your scrambled eggs, you can accompany the dish with a slice of toasted bread “sciapo” (insipid): a perfect combination to bring genuine flavours to the table with simplicity.