Krk fritaja: the authentic recipe with wild asparagus

When spring arrives on the island of Krk, there’s no getting past this dish in the taverns (konobas). The fritaja is simple, honest and perfectly captures the island’s flavour. Wild asparagus (šparoga) is much thinner and more bitter than cultivated asparagus – which is exactly what makes it so healthy and popular.

Ingredients (for 2 people)

• 250g wild asparagus (or thin green asparagus as a substitute)
• 4–5 organic eggs
• 50 g Krk pršut (cut into thin strips)
• 1 small spring onion (finely chopped)
• High-quality olive oil from Krk
• Salt and freshly ground pepper
• Optional: a dash of white wine (Žlahtina) to deglaze

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Preparation

1. Prepare the asparagus: Wild asparagus isn’t peeled. Hold the spear at the bottom end and bend it carefully until it snaps. Only the tender top part is used. You can keep the woody bottom part for a stock or throw it away. Break the tender spears into pieces about 3–4 cm long.
2. Sweat: Heat plenty of olive oil in a pan. Briefly sweat the spring onions and pršut until the ham releases its aroma.
3. Cook the asparagus: Add the asparagus pieces to the pan. Fry them over medium heat for about 5–7 minutes. Insider tip: A tiny splash of water or a tablespoon of Krk white wine (Žlahtina) helps to soften the asparagus while keeping it slightly crisp.
4. Add the eggs: Briefly beat the eggs in a bowl (don’t whisk until frothy, just mix) and season with a little pepper. Be careful with salt, as the pršut is already salty. Pour the eggs over the asparagus in the pan.
5. Let it set: Let the fritaja set over low heat. Stir only gently – it shouldn’t become dry scrambled egg but should stay nice and juicy.

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Serving suggestion

Serve the fritaja straight from the pan with a thick slice of homemade bread and a glass of chilled Žlahtina from Vrbnik.

Culinary tip: If you like it particularly traditional, grate a little aged sheep’s cheese from the island of Krk (Krčki sir) over it at the end.

Culinary tip: If you like it particularly traditional, grate a little aged sheep’s cheese from the island of Krk (Krčki sir) over it at the end.