Ingredients:

• 250gr Wild Asparagus
• 1 Alentejo bread
• 4 Gems
• 2 cloves of garlic
• Olive oil to taste
• Salt to taste
• Pepper to taste

Preparation:

Let’s prepare our Migas de Espargos recipe.

Start by washing the asparagus and cutting off the toughest part of the stalks.

Cook them in boiling water, seasoned with salt, for 7 or 8 minutes. Remove them and leave the water to cool.

Cut the bread into thick slices and drizzle them with the asparagus water.

Leave to soften, drain off the excess water and break up the bread with your hands.

Chop the garlic cloves and let them soften along with the bread and asparagus.

Combine all the ingredients in a pan and fry the bread well.

Season with a little salt and pepper and add the egg yolks to bind the migas well.

Keep turning to form a roll and cook until it has a golden crust.

The recipe for Migas de Espargos can have different versions depending on the region of Alentejo where it is prepared.