It is wild asparagus time again here in the Rockies and I have taken to scouring road-side ditches and fence lines. The green stalks, members of the lily family (along with onions, garlic and leeks), can grow up to ten inches a day under ideal conditions and can be harvested for a period of 6-7 weeks. There is no discernible difference between wild and cultivated asparagus, except of course the taste and enjoyment offered by a hard sought feast. The wild shoots grow in a variety of sizes, making them more difficult to cook in large quantities than your standard cultivated asparagus. The most tender of these wild creatures are the thicker stalks.
Simple Asparagus Ideas
Steam or boil in salt water for 5-8 minutes until just tender.
Drain, put on a serving plate and drizzle with:
*An elegant, herbaceous olive oil and fleur de sel
Or
* A Sauce of olive oil, lemon juice, a pinch of brewer's yeast (flakes), salt and pepper
Or
*Olive oil, shaved, aged Pecorino Romano, fleur de sel, crushed white pepper.
Remember, simply prepared asparagus highlight the flavor of this hard sought wild and tender shoot.
Wine Suggestion
A light rosé, a New Zealand Sauvignon Blanc, or an Austrian Grüner Veltliner.
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