How to cook wild asparagus basic recipe and side dish.
Asparagus
Asparagus are spring vegetables, available from March to June.
They are rich in fiber.
Wild asparagus or field asparagus unlike cultivated asparagus grow spontaneously, are thinner, and have a more intense aroma and flavor.
We can sauté or blanch them.
- Difficulty: Easy
- Preparation time: 10 Minutes
- Cooking methods: Stove, Boiling
- Cuisine: Italian
Ingredients
- 1 bunch wild asparagus
- 0.07 oz garlic, oil, and chili pepper mix (or a pinch of garlic powder)
- 1/2 cup water (or more)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 vegetable bouillon cube (homemade)
- as needed water
- 1 pinch salt
Suggested Tools
- 1 Colander
- 1 Knife
- 1 Cutting Board
- 1 Small Pan with lid, preferably glass
- 1 Saucepan 14 cm diameter
Preparation
Clean the wild asparagus:
• wash the asparagus under running water and let them drain in a colander;
• separate the tips from the most tender part of the stalk and cut them into pieces;
• retrieve the stem sprouts, discarding any thorns if present;
• remove the cut and damaged end of the stalks.Stalks
The cut end of the stalks can be used to:
• flavor the pasta cooking water → pasta with wild asparagus;
• cook risotto → risotto with wild asparagus;
• prepare a vegetable broth;
• prepare a detox herbal tea.After cleaning the wild asparagus, for sautéing, select:
• the tips up to the most tender part of the stalk;
• the stem sprouts.In a small pan or saucepan, heat the garlic, oil, and chili pepper mix or a pinch of garlic powder.
Add the tips and any asparagus sprouts, 1/2 cup of water or more as needed to cover the pan bottom, and potentially a vegetable bouillon.
Add a pinch of salt and a pinch of pepper.
Combine and let simmer with a lid on low heat for about 5 minutes until the water evaporates and the sauce thickens.
Your pan-cooked wild asparagus is ready.
Pan-cooked asparagus is crunchier than pot-cooked asparagus.
After cleaning the asparagus, for pot cooking, select:
• the tips up to the most tender part of the stalk;
• the stem sprouts.In a small saucepan or pot, pour enough water to blanch the asparagus and a pinch of salt.
Bring to a boil.
Dip the asparagus and blanch for 5 minutes or longer if not tender.
Your boiled wild asparagus is ready.
Pot-cooked asparagus is softer than pan-cooked asparagus and is suitable for blending.You can use your sautéed or blanched asparagus:
• as an ingredient for numerous dishes: appetizers, mains, sides;
• as a side dish.
You can store them in the freezer
Whether sautéed or blanched, once cooled you can store your cooked wild asparagus in the freezer divided into small, convenient portions in appropriate bags or wrapped in food wrap.
Alternatively, you can freeze raw wild asparagus.
After cleaning the wild asparagus, dry them thoroughly on kitchen paper towels.
Once well dried, you can store your raw wild asparagus in the freezer divided into small, convenient portions in appropriate bags or wrapped in food wrap.
Frozen raw wild asparagus separates easily, allowing you to take the needed amount.
FAQ (Frequently Asked Questions)
When can you harvest wild asparagus?
Wild asparagus is available from March to June.
In the south, it can be found as early as December-January.
They are more tender at the start of the season.Where can you find wild asparagus?
They grow spontaneously in uncultivated areas and along roadsides.
They are mainly found in the center, south, and islands.What is the difference between wild and cultivated asparagus?
Wild asparagus or field asparagus, unlike cultivated asparagus, are thinner and have a more intense aroma and flavor.
Can you eat wild asparagus raw?
Wild asparagus can be consumed raw.
