Wild woodland asparagus
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Characteristics
Wild asparagus (Asparagus acutifolius) is a plant of the Liliaceae family found throughout the Mediterranean basin. The common names "thorny asparagus" and "prickly asparagus" derive from the characteristic thorns at the base of the foliage, a common feature in Mediterranean scrub plants.
The asparagus is hand-picked and is not cultivated at all as it grows spontaneously in our production areas on the edge of citrus groves (Francofonte).
Use
A vegetable rich in trace elements, it has infinite applications in cooking. It can also be eaten raw. The tips, blanched in boiling water, allow for the creation of delicious omelets. A delicate sauté of onion and bacon, deglazed with white wine, is the base for a good risotto. An ancient Sicilian recipe, "Sparici di Spagna a grassatu," involves browning onion, diced bacon, and asparagus tips with a little oil. Then add chopped basil, parsley, salt, pepper, and two glasses of water. Cook slowly in a covered pot for half an hour until the water is absorbed.
Energy, 205 kJ / 29 kcal
Fat, 0g
- of which: Saturates, 0g
Carbohydrates, 10g
- of which: Sugars 7g
Further Info: Edible Skin; Origin Italy; Category I.
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Wild asparagus
Characteristics
Wild asparagus (Asparagus acutifolius) is a plant of the Liliaceae family found throughout the Mediterranean basin. The common names "thorny asparagus" and "prickly asparagus" derive from the characteristic thorns at the base of the foliage, a common feature in Mediterranean scrub plants. Wild asparagus is hand-picked and is not cultivated at all, as it grows spontaneously in our production areas on the edges of citrus groves (Francofonte).
Use
A vegetable rich in trace elements, it has countless culinary applications. It can also be eaten raw. The tips, blanched in boiling water, can be used to make delicious omelettes. A delicate sauté of onion and bacon, deglazed with white wine, is the base for a good risotto. An ancient Sicilian recipe, "Sparici di Spagna a Grassatu," involves browning onion, diced bacon, and asparagus tips in a little oil. A mince of basil, parsley, salt, pepper, and two glasses of water are then added. Cook slowly in a covered pot for half an hour until the water is absorbed.