Wood asparagus omelet, Easy spring recipe

A very simple recipe to taste these delicious spring aspernettes (different from wild asparagus). Information and advice

What is wood asparagus?

His botanical name is Ornithogalum pyrenaicum (I have read that this other botanical name LONCOMELOS pyrenaicus, to dig …), but it is often called aspernette, ornithugal wood, spike of milk or more often asparagus of wood. It is also known as the Asparagus of the Pyrenees but there are everywhere in France now. Not to be confused with wild asparagus (asparagus acutifolius).

Asparagus of wood is harvested in shaded areas in fresh meadows often in undergrowth, on the forest or on the edge of hedges, from March to May because it flowers. It is the young epant with a very tender rod that you eat, the plant then turns into a large flowery tray of multitudes of white flowers, which can reach up to 1 meter.

Cut the end of the stemsit is above all the ears that interests us, but I admit that the stem likes it too.
Very fine and tender, it requires little cooking.
You can prepare it very quickly: be bleached 1 to 2 minutes in boiling water then immersed in cold water to stop cooking and keep the color green, either steam 1 minute to remain crunchy 2 to 3 minutes to be softer.
Side recipe in omelette like here, On bruschettas,, in a risotto,, in a pan of seasonal vegetables or steam vegetables Like asparagus (be careful just add them at the end so as not to cook them too much). Or simply in A composed salad or as a starter with a vinaigrettefor example as one of the ingredients of a plate of raw vegetables.

Some information on the recipe

I preferred Pre -cure asparagus Steam because I am lucky to have a steam oven and it allowed me to keep them tidy without them being damaged.
I got amused to train them Like a small hedge by spreading the shallots and garlic returned all around, it was more for the photo because I knew that I would not have time to make culinary styling, quickly cooked, quickly photographed on my terrace and presto at the table.
You can Add at leisure various ingredients according to your taste : bacon, cheese girlfriends like parmesan or pieces of fresh goat cheese, keep a few ears to decorate to dressage, add when serving chopped fresh herbs or even a burrata. The perfect seasonal association is with bears garlic, but I didn’t.
The recipe is here for 4 people, with 2 eggs per person. I add milk for more smoothness.

Wood asparagus, seasonal vegetable in spring