How to make
Wash the asparagus well under running water and break off the stringy part at the base. Cut them into large pieces of 1″ (2.5 cm) each.
Peel the fresh garlic from the harder outer layer and cut it into pieces of the same size.
In a pan with a diameter of 8″ (20 cm), heat the olive oil over medium heat and add the vegetables. Cook them for about 8-10 minutes, by stirring occasionally. They should soften but not brown.
Strain well and save the fat, since we will use some of it and don't throw away the rest - the olive oil has been flavored by the garlic and asparagus and can be a great addition to another dish.
Leave the vegetables to cool and beat the eggs in a deep bowl. I use large, or XL eggs, but if yours are smaller add more - 5 or even 6.
Add the asparagus and garlic to the eggs, mix well and season with as much salt as you like.
Place the same pan with a little of the fat over low to medium heat and pour the mixture, by flattening it into a pancake shape. Bake for about 5 minutes and lift it with a thin spatula to control how well done the tortilla is.
When it's done on one side, turn it over to the other side. This is done by covering it with a plate larger than the diameter of the pan and turning the tortilla onto it, then carefully sliding it back into the pan (if it's still runny in the middle, don't worry, just be quick, so that the egg doesn't run all over). Increase the heat a little and cook for 2 minutes.
Serve as an appetizer with the company of a glass of fine wine.
