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Spring is finally here and everything’s sprouting and flourishing. It’s time for some quality foraging! The wild offers different kinds of plants and Italy right now is ripe for asparagus.
They grow in specific areas, and often it’s the locals who know the right spots. It’s a ruthless race won by who wakes up first in the morning and gets there before anybody else. Those are the ones who go back home holding a huge bunch in their hands.
Wild asparagus are a little smaller than the ones we are used to, with a slight bitter taste. An explosion of flavor that is also rich in nutrients and benefits for your health. You can enjoy them raw or cooked and the perfect recipe that exalts their unique characteristics is a simple frittata (scrambled eggs). Not to speak about blending them in a risotto or a pasta perhaps paired with seafood.
Alice Noel Fabi
1 bunch wild asparagus
1 spring onion
8 fresh eggs
salt and pepper
2 tablespoons EVOO
In a pan heat 1 tbsp. EVOO, add the chopped spring onion and chopped asparagus. Then add chopped fresh herbs. Any seasonal wild herbs work such as nettle and wild fennel. On the side beat the eggs. Once the asparagus are soft, set aside. Add a tbsp. EVOO to the pan, lower the flame and add the eggs. Place the asparagus in the pan. Cover and slow cook for about 10 minutes. Enjoy with a nice slice of bread.