Wild Asparagus from France
Wild asparagus, botanically known as Asparagus officinalis, is the same species as the common cultivated asparagus or garden asparagus. The biggest difference between the two is that wild asparagus has escaped cultivation and established itself in the wild on most continents.
Wild asparagus is nutrient dense, rich in potassium calcium, fiber and vitamin C. It is a good source of magnesium, iron, phosphorus and B-complex vitamins. The thin stalks also contain a sulfuric compound called asparagine, which provides diuretic properties.
Wild asparagus can be used like its common counterpart, prepared by snapping off the bottoms at their natural breaking or bending point. Wild asparagus is best showcased raw or briefly cooked; it can be sautéed, steamed, boiled, baked and fried. Spring ingredients such as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses are ideal pairings. Other complimentary ingredients include aged nutty cheeses such as pecorino and parmesan, bacon, prosciutto, cream, eggs, butter, shallots, herbs such as thyme, basil and chervil, yeasty breads like sourdough and wheat and grains such as arborio rice, quinoa and farro. Store Wild asparagus in the refrigerator upright in an inch of water and lightly covered or alternately with the ends wrapped in wet paper towel