Seasons/Availability
Wild Asparagus makes a welcomed appearance in late May or early June and is available only about one month. Check for availability.
Current Facts
Be very careful when eating wild plants. Only purchase wild edibles from reputable markets. Growers from Sierra Madre, California, tell Specialty Produce that wild asparagus is not technically the familiar "green asparagus" in our markets. Although wild asparagus is a member of the Lily family, it is actually 'wild star thistle", not true asparagus.
Description/Taste
A springtime treat and an herbaceous perennial, wild asparagus is well known for its edible, delicious young shoots. Having a distinctive fern-like appearance when mature, wild asparagus produces a thick mat of fleshy roots that can grow three feet deep. The succulent young shoots, called spears, are green and very tender. The green stems are quite smooth and can grow four to six feet tall with several primary branches. Wild asparagus is dioecious, producing male and female flowers on separate plants. The greenish flowers are somewhat bell-shaped and grow on slender flower stalks in groups of one to three from the leaf bases. Inconspicuous scale-like leaves, called bracts, grow at the tips of the young shoots and at the bases of primary and secondary branches. Bright red round berries containing several black seeds grow on female plants. Wild asparagus spears are thin, spindly and packed with excellent flavor.
Nutritional Value
Low in calories and very low in sodium, wild asparagus is an excellent source of folic acid and is a fairly significant source of vitamin C, thiamine, potassium and vitamin B6. Studies show that asparagus is the highest tested food containing Glutathione, one of the body's most potent cancer fighters. Additionally, asparagus is high in Rutin, valuable in strengthening blood vessels.
Applications
Wild and wonderful! For excellent wild asparagus pasta, chop one-half cup wild asparagus into one-inch lengths. While the pasta is cooking, heat one-tablespoon extra virgin olive oil or unsalted butter in a frying pan; saute two minced garlic cloves until light brown. Add wild asparagus; continue to saute until asparagus is slightly soft but not mushy. Add one-pound fresh, peeled tomatoes and cook until reduced to preferred consistency. Season with pepperoncina, a pinch or two of oregano, fresh parsley, if desired, and salt and pepper to taste. Toss in cooked, drained pasta. Pass grated Parmesan cheese. Wild asparagus pairs well with seafood, especially shrimp. Make frittatas. Simply briefly steam or saute; drizzle with melted butter. Steam wild asparagus and wrap slices of jamon around a small bunch of asparagus; chill until cool. Before serving, drizzle with olive oil and lemon juice. Season with salt and pepper to taste. To store, keep refrigerated.
Ethnic/Cultural Info
Wild asparagus was first cultivated by the Romans 2000 years ago. Roman emperors loved asparagus so much that they kept a special asparagus fleet for the sole purpose of gathering it. The fresh juice, consumed in small amounts, is said to act medicinally as a diuretic and laxative. Wild asparagus roots were used by Ancient Chinese herbalists to treat ailments, such as arthritis and infertility. Asparagus comes from the Greek word "asparagos", which first appears in English print around 1000 A.D. "As quick as cooking asparagus" was an old Roman saying meaning something accomplished rapidly.
Geography/History
Native to coastal regions of Europe and Asia, wild asparagus was brought to North America by European settlers in the 1700's. Commonly cultivated in gardens, this plant often escapes, thriving in waste places, along roadsides, riverbanks, shores of lakes, near streams, in pastures and along fence rows. A member of the Lily family, Liliaceae, other names include asparagus fern and garden asparagus. In the wild, asparagus can grow in many shapes and sizes. It may grow in bunches of thirty stalks, or three or four plants may group together, or just appear as a solo plant. Depending on weather and soil conditions, the stalk can be as thin as a pencil or fatter than a human thumb. Wild asparagus is found in Wisconsin, Russia, Poland and England. The United States, France and Italy are major suppliers. In 2003, the United States government banned imports of green asparagus from France. Sierra Madre and other companies that import wild asparagus call it "wild star thistle", and since it is not botanically true asparagus, the 2003 ban does not affect imported shipments.
Featured Recipes
Recipes that include Wild Asparagus. One
is easiest, three is harder.
