Crown Lamb Roast
Carve the crown between the ribs into separate chops once everyone's seated at the table.
"Wild asparagus is thinner and more pungent in flavour than regular asparagus. As spring awakes, wild asparagus start to appear in pine forests all over the Croatian coast. These vegetables have a magical flavour when cooked with eggs and, if you add some Istrian truffles, you will have a very special experience – a meal fit for the gods, as we say." ~ Ino Kuvacic.
400g wild or regular asparagus
3 spring onions, sliced
50g unsalted butter
50mL thickened (whipping) cream
20g black truffle or 1 Tbs black truffle paste
Freshly ground black pepper
Wash the asparagus and remove the woody ends – to do this, hold the bottom of the stem and gently bend the spear until the woody end snaps off.
Put the asaparagus, spring onion and butter in a non-stick frying pan over medium heat and sauté for 5 minutes.
Crack the eggs into a bowl and mix in the cream. Season with salt. If you are using truffle paste, add it now. Add the egg mixture to the frying pan and cook, mixing gently with a spatula until the eggs are cooked to your liking.
Divide the asparagus between the serving plates and top with some of the egg. If you are adding fresh truffle, shave some over the egg now. Sprinkle with a little pepper and serve hot.
Credits: This is an edited extract from Dalmatia by Ino Kuvacic published by Hardie Grant Books RRP $50 and is available in stores nationally.
Photo Credits: ©Chris Middleton & Ino Kuvacic