Wild asparagus made it clear; Spring has come!

Yesterday, under the olive trees, we found the first wild asparagus of the year.

What a treat! Have you ever tasted wild asparagus? That is not something you wouldn’t remember!. Their taste is superb. . In Greek they are called σπαράγγια-sparảgia and in my opinion, wild ones are ten times better tasting than cultivated ones.

In the mountains you can find native wild asparagus from late February to late April. As I read on wiki, wild asparagus are found all over Europe and Asia as native plants, so look out for them in scrubland, roadsides, and river valleys near you. Their shape is much thinner than the cultivated variety and their color is green or purple.

The most common way we cook them in Greece is in omelets. You can also make nice risottos or simply cook them for a minute in boiling water and serve them strained with olive oil and lemon.

Serves 2

150gr wild asparagus

4 eggs lightly beaten

(cooked, peeled, and diced potatoes or mushrooms to make it more filling)

 Salt and pepper to taste

 Olive oil for frying

Cook the asparagus in boiling water for 30 seconds, drain and discard water.

In a frying pan over medium heat, put 4 tablespoons olive oil and add the asparagus. Fry the asparagus for 30 seconds (if you are adding mushrooms or cooked potatoes do it now). Immediately  pour the beaten eggs over the asparagus and cook until the egg have set. Serve hot, seasoning with salt and freshly grated pepper.