In recent years, many lovers of good food have grown increasingly fond of asparagus, which is now considered a true delicacy and is also extremely popular with our guests from all over the world. In order to meet our own needs as far as the supply of asparagus is concerned, we have opted for integrated production of this spring vegetable, which is, due to the rare attempts at home growing, greatly valued both in Slovenia and elsewhere.

In addition to the vegetable’s first-class quality, another advantage of this type of asparagus cultivation is that asparagus can be served to our guests on the same day it is harvested. In fact, on the very same day, the Ramovš farm delivers asparagus to our central kitchen, where our chefs lovingly turn it into countless different dishes.

Union’s Asparagus Hopel-Popel

Ingredients:

3 small eggs

1 tbsp maize flour

500 ml milk

40 g bacon

40 g Krainer sausage

30 g spring onions

80 g asparagus

20 g fat

60 g potatoes

Salt, pepper, a tbsp of chives.

Method:

Boil the potatoes, peel them and cut them into slices. Slice the bacon, pan-fry it using the fat and then add the sliced sausage, onions and asparagus. Pay-fry it all for a little while, add the potatoes, season it and pour the whisked eggs combined with a little milk and maize flour over all of the other ingredients in the pan. Give it a slow stir and wait until the eggs are cooked.

Hopel-Popel is very filling and can be eaten as a main dish with a salad on the side.

Did we get you excited about food? Read our Guide to Slovenian Cuisine!