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A very simple recipe to enjoy these delicious spring asparagus (different from wild asparagus). Information and advice
What is wild asparagus?
Its botanical name is Ornithogalum pyrenaicum (I read that this other botanical name Loncomelos pyrenaicus, to dig…), but it is often called asparagus, wood ornithogale, ear of milk or more often wood asparagus. It is also known as Pyrenees asparagus but it is now found everywhere in France. Not to be confused with wild asparagus (Asparagus acutifolius).
Wild asparagus is harvested in shaded areas in cool meadows, often in undergrowth, at forest edges or at the edge of hedges, from March to May because afterward it flowers. It is the young ear with a very tender stem that we eat, the plant then transforms into a large flowering scape with multitudes of white flowers, which can reach up to 1 meter.
- Cut the ends of the stemsit’s mainly the ears that interest us, but I admit that I like the stem too.
- Very fine and tender, it requires little cooking.
- You can precook it very quickly: be whitened 1 to 2 minutes in boiling water then immersed in cold water to stop the cooking and preserve the green color, either by steam 1 minute to remain crunchy 2 to 3 minutes to be softer.
- Recipe side in omelette like here, on bruschetta, in a risotto, in a pan of seasonal vegetables or steamed vegetables like asparagus (be careful to just add them at the end so as not to overcook them). Or simply in a mixed salad or as a starter with a vinaigrettefor example as one of the ingredients in a plate of raw vegetables.
Some information about the recipe
- I preferred precook the asparagus by steam because I am lucky enough to have a steam oven and this allowed me to keep them tidy without them getting damaged.
- I got myself had fun training them like a little hedge by spreading the shallots and garlic all around, it was more for the photo because I knew I wouldn’t have time to do any culinary styling, quickly cooked, quickly photographed on my terrace and off to the table.
- You can add various ingredients as desired according to your taste : bacon, cheese shavings like parmesan or pieces of fresh goat’s cheese, keep a few ears to decorate when serving, add chopped fresh herbs or even burrata when serving. The perfect seasonal combination is with wild garlic, but I didn’t have any.
- The recipe is here for 4 people, with 2 eggs per person. I add milk for extra creaminess.
Wild asparagus omelet
A very simple recipe to enjoy these delicious spring asparagus (not to be confused with wild asparagus). Previously very briefly steamed or blanched, I put them in the pan before making my omelette.
To prevent sleep
Start by precooking the wild asparagus
See the tips in the article as well as information on wild garlic.
Enjoy your food !
Enjoy