Eggs & Asparagus
with Garlic and Red Chilies in Golden Olive Oil
Asparagus in palestine is called “hlayoun” هليون a perennial spring flowering plant that belongs to the lily family.
Asparagus hasn’t been cultivated in Palestinian agriculture . It grows on its own wild and free. Asparagus هليون grows wild espically in Gaza and many palestinian villages. It starts growing in late winter, in narrow places under trees, rocks, by cactus plants and stone fences. And It is foraged in the spring time when the stalks are most tender
If you are lucky to find it at the local market it’s often pretty expensive due to the intense labor of foraging for it. As it grows often by cactus plants and covered in thorns which makes it a sweet treat in this traditional palestinian dish of fried tender asparagus هليون with eggs and garlic in golden olive oil.
A simple, yet flavorful dish that brings together the earthy taste of asparagus with the richness of eggs, the olive oil is laced with garlic and the gentle heat of red chilies. This dish is perfect for breakfast, brunch, or a light dinner served with khoubez “bread”.
Serves: 4
Ingredients
1 bunch of asparagus, trimmed and cut into 2-inch pieces
4 large eggs
4 cloves garlic, thinly sliced
1 small red chilies (fresh or dried), finely diced
3 tablespoons extra virgin olive oil
Salt and freshly cracked black pepper, to taste
Sprinkling of sumac
Steps
Prepare the Asparagus. In a large skillet or frying pan, heat the olive oil over medium heat. Add the asparagus pieces and sauté for 4-5 minutes until tender but still vibrant green. Stir occasionally to prevent burning. Season with a pinch of salt and pepper to taste
Sauté the Garlic and Chilies. In the same skillet, add the garlic and red chilies. Sauté gently for 1-2 minutes, allowing the garlic to infuse the oil with its flavor. Be careful not to burn the garlic—it should be fragrant and golden, not brown.
Cook the Eggs. Gently crack the eggs into the skillet with the asparagus, garlic and chilies, one at a time. Cook the eggs to your desired doneness—either sunny side up, poached, or scrambled (if you prefer scrambled, gently stir the eggs to mix with the oil, asparagus, garlic, and chilies). Season the eggs with a pinch of salt and freshly cracked black pepper.
Combine and Serve. Once the eggs are cooked to your liking, garnish with a sprinkling of sumac
Serve. Serve hot, straight from the skillet, with khoubez “bread” on the side for scooping.
