Wild asparagus!
In Sicilian dialect 'sparacogna' or 'sparaciu sarvaggiu'; spontaneous perennial plant with slender stems
Want to know more? Here are some interesting facts:
The young shoots (shoots) are the edible part; harvested in spring, they are eaten raw, boiled or sautéed. They have diuretic and depurative properties. No oil is produced from them, but they can be preserved in oil for food use. The harvest period for wild asparagus is from March to May, but can start as early as the end of February in the warmer areas of southern Italy. In general, the harvest season culminates between April and May. Early season: late February/March, especially in southern regions. Peak harvest: April and early May are the best months. End of season: harvest usually ends by June. Important: once harvested, it is essential to let some shoots develop to allow the plant to regenerate for the following year. RECIPE: Frittata with wild asparagus is a classic in Sicilian cuisine, especially in springtime. Simple but rich in flavour, this recipe brings out the slightly bitter taste of wild asparagus, combining it with the softness of egg and a touch of cheese. Ingredients (for 4 persons) 300 g wild asparagus 6 fresh eggs 50 g grated pecorino cheese (or a mix of pecorino and parmesan) 1 clove of garlic Freshly chopped parsley Extra virgin olive oil Salt and black pepper to taste Preparation Clean the asparagus: Break up the wild asparagus with your hands, removing the tough, fibrous part. Keep only the tops and the most tender stalks. Rinse them well under running water. Blanch the asparagus: In a pot, bring salted water to the boil. Immerse the asparagus for 4-5 minutes, then drain and leave to cool. This step will make the asparagus more tender. Prepare the sauté: In a non-stick frying pan, heat a little extra virgin olive oil and sauté the chopped garlic clove. Cook the asparagus: Add the asparagus, blanched and cooked in the pan for a few minutes. Season with salt and pepper. Prepare the egg: In a large bowl, beat the eggs with a fork. Add the grated pecorino cheese and chopped parsley, then mix well. Complete the mixture: Add the cooked asparagus to the beaten eggs and mix to combine all the ingredients. Cook the omelette: Pour the mixture into the pan where you cooked the asparagus. Cook over moderate heat until the edges are golden brown and the bottom is cooked through. Flip the omelette: Using a plate or a lid, flip the omelette to the other side and continue cooking until golden brown. Serve: The Sicilian omelette with wild asparagus is excellent either hot or at room temperature. Tips For an extra touch: Some variations include the addition of fresh spring onion or sheep's milk ricotta for an even softer texture. Baking: If you prefer, you can bake the omelette in a preheated oven at 180°C for about 20-25 minutes, until golden brown. Serving suggestion: Enjoy on its own or accompanied by a fresh tomato salad.
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