Known in the past also as Sparago, theasparagus it is a herbaceous plant that gives us its best – the bud – in spring. These parts, also known as shoots, are the most delicious part of the vegetable, which embellishes risottos, pastas and seconds.
Respect ale variety of cultivated asparagus, wild asparagus – also called sparasine – offer a more intense taste on shades vegetable, giving a rustic and elegant flavor to meats and eggs. However, they are more difficult to find because they grow spontaneously in woodlands, in the midst of thorny shrubs. But prick yourself for a bunch of asparagus wild it's worth it! Discover how to cook wild asparagus with the advice of Salt and pepper!
Wild asparagus, the philosopher's herb
The wild asparagus are the shoots of a rhizomatous plant known as asparagine. The rhizome develops deep into the ground, creating a reticular structure. What is collected is the aerial part of the plant, which appears in the form of a long woody stem of light green or intense green color, with purple nuances in the vicinity of the tip.
The love story between man and wild asparagus has been going on for many centuries. In fact, it seems that even philosophers were fond of wild asparagus, whose botanical name is Asparagus acutifolius. According to reports Pellegrino Artusi in his The Science in the Kitchen and the Art of Eating Good, already at the time of Pliny, this spontaneous herb belonging to the Liliaceae family, was very much appreciated. It seems that in the past the wild asparagus flourished particularly in the marshy areas.
What is the best time to eat them
The wild asparagus I'm in the midst of their vigorous taste in spring. The shoots are tender and do not require long cooking. Moreover, the beautiful days begin to multiply, giving the ideal climate for a healthy walk in uncultivated meadows, clearings and wooded areas up to 1,300 meters in search of this ingredient.
Very common in the Italy of Center-Sud, are present almost everywhere in the peninsula, except for Piedmont, Valle d'Aosta and Trentino. Plumbing i woods and the thorny vegetations, from late March to the end of June you will be able to procure your wild asparagus on your own.
Is the collection regulated?
In addition to Asparagus actifolius, there are two others in Italy variety of spontaneous asparagus: theAsparagus stipularis and theAsparagus albus. These are very rare varieties.
THE'Asparagus stipularis it has a darker color, almost black and grows up to 500 meters above sea level, on the Sicilian, Sardinian and Lampedusa coasts. THE'Asparagus albus it has very hard thorns and white stems. Also known as white asparagus, it is found mostly in Sicily, Sardinia, Corsica and some areas of Calabria, as well as along slopes up to 1,000 meters above sea level.
Given that i gatherer of wild asparagus often do not care about the environment in which these wild herbs thrive, some Italian regions have regulated the collection of those that are defined "secondary products of the forest"both as regards the period allowed and the maximum amount per capita available. Veneto, Tuscany and Sicily have issued regulations. In some municipalities, such as for mushrooms, a card must be issued. Lazio the Regional Law 32/98 sets a maximum limit for the collection: 1 kilogram of sprouts per person.
How to clean wild asparagus
Let's find out now how to clean wild asparagus. Remember that they are a spontaneous herb, therefore the daughter of the earth, so the first thing to do is to wash them carefully under water, eliminating soil residues. In some cases, in order to purify them, it is good to soak them in a solution of water and bicarbonate: it will take just a few minutes.
After having dried them, deprive them of the woody part, of the stem, the one closest to the ground, equalize the stems from below with the help of a knife or breaking them by hand. At this point it is up to you to choose whether to keep or remove the outermost part of the stem, harder and more fibrous than the heart. Artusi recommends doing this: to speed up this operation today you can use a potato peeler.
How to freeze wild asparagus
If you don't have to use them right away, we'll explain you here how to freeze wild asparagus and not. After having cleaned and blanched them for a few minutes to bleach them, let them cool and then put them in bags suitable for the freezer. Remember to write down the packaging date and also the amount of frozen asparagus. Since they deteriorate very quickly, it is advisable to consume frozen herbs within 3-4 months.
How to steam cook them
Taking up the voices of those who praised the qualities of wild asparagus in the kitchen, Artusi argues that "this herbage, precious not only for its diuretic and digestive qualities, but also for the high price at which it is sold, boiled that can be prepared in different ways, but the simplest and the best is the common one of seasoning them with oil very fine and vinegar or lemon sour".
Here then is how to cook steamed wild asparagus. First clean them, tie the stems and legal with a string in not too big bunches. Then immerse them in already boiling salted water. Your wild asparagus will be ready when they begin to bend your head, you can be sure of the success of cooking, testing the consistency with your hands. Once removed from the pot (there are pans suitable for cooking asparagus vertically), pass them under cold water for a few seconds.
Wild asparagus: how to cook them in the oven and baked in foil
The wild asparagus in the oven they are an excellent vegetarian side dish to accompany any kind of second course. Simply clean them, line them up in a baking dish lined with baking paper and season with Parmesan, breadcrumbs and a little oil. Cook in the oven for 20 minutes at 170 °.
Try them in foil, putting them in an aluminum foil, garnished with a little onion and some tomatoes. For a richer version, add some cut zucchini in julienne style. Cook in the oven for 25 minutes.
How to cook them in butter
It is one of the most popular recipes: discover with us how to cook buttered wild asparagus. After having cleaned them, tied in bunches and blanched for about 10 minutes, remove them from the pot and place them in a colander to make them lose the cooking water.
Melt a little butter in the pan together with a pinch of nutmeg keeping the fire burning until it is browned. Arrange the wild asparagus in an oven dish and strain the melted butter directly over the shoots. After that you can dust them with del parmesan or del grain and bake for a couple of minutes. Otherwise you can serve them as they are, enhanced only by the aromas of butter.
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