In April and May you often see people wandering in the hills and along country roads, carrying a stick, to search among the vegetation for one of the delicacies of Spring: asparagus. The wild kind are very thin (like a pencil), tasty and slightly bitter. For this recipe we use the kind grown in the vegetable patch, which have a more delicate aroma.

Cut the tough end of the asparagus stalks off, wash them and dry them on a tea towel. Clean and slice the onion, then lightly sauté it in a heavy-bottomed frying pan with 2 tablespoons of olive oil. When it’s golden brown, add the asparagus and leave to cook for approximately 10 minutes. Then turn off the heat and leave to cool down.

In the meanwhile break the eggs into a bowl, add the grated mature pecorino, season with salt and pepper, and mix everything together. Heat 2 tablespoons of olive oil in a non-stick frying pan, pour in the egg mixture and prepare a thin omelette. Use a plate to turn the omelette over and cook it briefly on the other side as well. When it’s ready, lay it on a sheet of greaseproof paper, spread the Asparagina all over the surface and then add the asparagus that you cooked previously. Grate the fresh pecorino on top, roll up the omelette, wrap it tightly in greaseproof paper and tie up the ends like a giant “sweet”. Leave it to rest for at least 10 minutes in the fridge, but it can stay there longer if you like. Remove the greaseproof paper; the roulade will have become nice and compact, cut it into slices 1.5-2 cm thick and serve as an appetizer.