Apparently, in the past, philosophers were crazy about wild asparagus. Even in the present day, asparagus is among the most popular and sought-after wild vegetables – even more so with the arrival of spring. In honor of springtime, we’ve selected two perfect recipes with wild asparagus: a risotto and a classic omelet. The only question that remains is will you make one recipe or both?
Using wild asparagus in the kitchen
Wild asparagus tastes stronger than cultivated asparagus. The best way to enjoy this wild vegetable is to go and pick them – only if possible, of course! Also referred to as ‘sparasine’ in Italian, wild asparagus is perfect either boiled or stewed in risotto, pasta, soup, salad or even in an omelet! Eaten alone they’re fantastic, too – especially at their prime during the springtime. So without further ado, let’s try these recipes!
The Recipe: Risotto with Wild Asparagus
Serves 4
Ingredients:
6 oz Italian long-grain rice for risotto
1 lb 8 oz wild asparagus
3 cups vegetable stock
4 oz grated cheese (we recommend Grana Padano)
Extra-virgin olive oil
½ cup of white wine
½ onion
Butter
Salt and pepper
Method:
Wash and clean the wild asparagus well, dividing the tender part from the woody, fibrous part. In a frying pan, sauté the finely chopped onion in a drizzle of oil and add the thinly sliced wild asparagus. Let ingredients stew. Add white wine, salt and pepper. Let cook for 10 minutes.
In another saucepan, add the rice and sauté with a little oil. Add already-simmering vegetable stock, one ladle at a time. Stir continuously over low heat for 10 minutes, adding a ladle of broth every time the rice starts to dry out.
Finally, add asparagus and finish cooking. Before serving, add a knob of butter and grated parmesan cheese on top.
Pair with a nice glass of Trebbiano Toscano and serve warm.
The Recipe: Wild Asparagus Omelette
Serves 2
Ingredients:
7 oz wild asparagus
4 eggs
Oil and salt
Method:
Wash the asparagus and break it into pieces, just a couple of inches from the tip. In a non-stick pan, pour a little oil and fry the wild asparagus pieces for a few minutes.
In a bowl, beat the eggs and mix with salt. Add the asparagus to the eggs and transfer everything to a pan. Stir with a wooden spoon and adjust the heat to high. Once the omelet starts to set, gently shake the pan so that the mixture doesn't stick.
Turn it over to the other side with the help of a spatula or a plate the size of a pizza dish. Finish cooking and serve cooled or cold, perhaps with a glass of Bardolino Chiaretto.