A bunch of green wild asparagus is waiting for a dinner.
Remove the hard parts manually to avoid endlessly chewing those awesome vegetables. Put in cold water. Drain.
Chop 4 garlic cloves. Mix with 2 fresh eggs ( thanks to Stefania we have the best local eggs ever), 200 grams of squaquerello ( one of those delicious soft Italian fresh cheeses), pepper, salt and a mixture of chopped fresh herbs ( chives, mint, oregano).
Put 1,5 table spoons of olive oil in a cup. Spread baking paper on a large round oven dish. Brush the olive oil on 8 sheets of rectangular filo pastry and spread them in diverse ways on the baking paper in order to cover the entire surface. Cover with a wet towel to prevent becoming dry. Spread the asparagus on the filo dough. Spread the cheesy-herbal mixture on the asparagus. Finish with 40 grams of grated parmesan. Fold back the hanging parts of the filo on the asparagus.
Bake in the oven at 180° for 30-40 minutes. Cover if the surface becomes too dark.