#113 Wild Sicilian Asparagus

Hello friend,

This week, the weather in Sicily has been a little crazy. We had a few days which made us believe summer was nearly here. We stripped down to our t-shirts, and some of us began the Italian ritual of the cambio stagione, where our winter clothing is put into storage. But then the temperature went down, and we were left scrambling for our sweaters once again.

Talking to a local GP, I learned that most of the town has been to consult her in the form of allergies (thanks to a non-stop scirocco wind) or yet another round of flu thanks to the thermometer bouncing up and down so quickly.

So, as I wrap my shawl around my shoulders and listen to the springtime rain pelting down, I'm happy we managed to harvest the first spring harvest and hope the rain will give us more of Spring's bountiful fruit.

As the weather begins to warm, the first fruits of Spring literally 'spring' up from the new foliage. A favourite is a wild asparagus, which grows randomly and abundantly throughout Italy.

Asparagus is a member of the Lily family and is sought after for its tender, succulent, edible shoots. This plant has been cultivated in the eastern Mediterranean for over two thousand years. Roman emperors loved it so much that they kept unique boats to fetch it and named them the Asparagus Fleet.

Wild Asparagus shoots up between thorny blackberry plants in cool, damp gullies or secluded places where they are hidden and keep themselves tender and ripe for those who search for them every year. The spontaneous uncultivated variety has a sweeter taste than the domesticated type and is a sought-after ingredient during the early days of Spring. 

The sweeter variety of wild asparagus.

There are two types of wild Asparagus: a slim, tall, sweet variety dispersed in every area and a short, dark, slightly spindly and bitter asparagus, which grows later in the season. The sweeter variety is the most popular, while the bitter type is an acquired taste and often needs to be blanched in hot water to remove a slight bitterness.

The asparagus hunt can be as popular as mushroom or truffle hunting in the Italian autumn months. The hunt for Asparagus can turn into a war. Often, it's a race to get to the best spots first, and it can be pretty vicious. Like mushrooms, Asparagus are a delicacy that brings out people's competitive nature. 

The asparagus hunter is intensely satisfied and relishes the preparation of this sweet vegetable, which can be cleaned and fried with olive oil to make an omelette or wrapped in thinly sliced cheese and prosciutto cotto ham and baked in the oven.

When I see a batch of freshly picked Asparagus, I feel like a quiche is coming on. The culinary possibilities really are endless. Dishes like these are an elixir to the wintertime; like the warmth of Spring, they assure me the cold is ending. 

I love to cook with Asparagus, one of my preferred seasonal products; I make asparagus omelettes and prepare them with artichokes as a sauce for pasta; I love them oven-baked. My all-time favourite thing is to wrap some asparagus with salmon, onions and Piccadilly tomatoes in alfoil and bake them in the oven; my mouth is watering just thinking about it.

The bitter variety of wild asparagus

It's delicious to eat, despite the awful side effect of having very smelly urine after eating Asparagus. When Asparagus is digested, asparagusic acid gets broken down into sulfur, which smells unpleasant.

Anyone eating Asparagus has the potential to produce pungent-smelling urine. However, not everyone can smell it. Studies report that 22 to 50 per cent of the population have smelly urine following consumption of Asparagus.

However, despite the smelly pee situation, Asparagus is very healthy and contains a lot of potassium, an essential nutrient for keeping your heart, bones, kidneys and nerves functioning and healthy. 

Asparagus contains glutathione, a well-known antioxidant that promotes detoxification. It is also a good source of fibre, folate, iron, and vitamins A, C, E, and K and beneficial to those with high blood pressure. Asparagus is also known to promote kidney and bladder function.

As winter fades away and Spring emerges, nature presents us with an array of fresh delights, among them the slender and vibrant wild Asparagus. Beyond its delicate appearance, this seasonal treat packs a nutritional punch and offers a myriad of health benefits. From supporting digestive health to providing essential vitamins and minerals, wild Asparagus is a culinary gem waiting to be explored.

Wild Asparagus is low in calories and rich in essential nutrients. It's a good source of fibre, which aids in digestion and promotes a healthy gut microbiome. Additionally, it contains vitamins A, C, E, and K, folate, and chromium, all of which play vital roles in maintaining overall health.

Asparagus, particularly wild varieties, is known for its antioxidant properties. These antioxidants help neutralize harmful free radicals in the body, reducing the risk of chronic diseases such as heart disease and cancer. Moreover, they contribute to healthy ageing and a strengthened immune system.

The combination of fibre, folate, and antioxidants in wild Asparagus contributes to heart health. Fibre helps lower cholesterol levels, while folate regulates homocysteine levels, reducing the risk of cardiovascular disease. Additionally, the antioxidants in Asparagus protect the heart from oxidative stress and inflammation.

Pregnant women can benefit from incorporating wild Asparagus into their diets due to its high folate content. Folate is essential for fetal development, particularly in the early stages of pregnancy.

Asparagus and salmon are a match made in heaven

Some other delicious ways to incorporate it into your springtime meals include:

Grilled Asparagus: Toss trimmed asparagus spears with olive oil, salt, and pepper, then grill until tender and slightly charred. Serve as a side dish or add to salads for extra flavour.

Asparagus Risotto: Stir chopped wild Asparagus into creamy risotto for a vibrant and nutritious twist on this classic dish. Finish with a sprinkle of Parmesan cheese for added richness.

Asparagus Soup: Blend cooked Asparagus with vegetable broth, garlic, and onions for a velvety smooth soup. Garnish with a dollop of Greek yoghurt for a touch of indulgence.

Asparagus Salad: Combine blanched asparagus spears with fresh greens, cherry tomatoes, avocado, and a tangy vinaigrette for a refreshing spring salad.

Asparagus Frittata: Incorporate chopped Asparagus into a fluffy egg frittata along with your favourite cheeses. I particularly love a frittata with a bit of gorgonzola tossed into it. With some pancetta and onion, it's the best rich flavour for a satisfying brunch or light dinner.

Embracing the bounty of wild Asparagus during Spring is a treat for taste buds and a delightful culinary experience. Still, it also has the added benefits of nourishing the body with essential nutrients and reaping numerous health benefits. 

It's a treat to head outdoors, forage for these green treasures, and indulge in the goodness of wild Asparagus while it's in season, weather permitting.

I hope you get to Sicily sometime in the Spring to taste some wild asparagus. Despite the unreliable weather, this time of year is probably my favourite time.

That's all from me in Sicily for now.

Regards

Rochelle

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Please note some of the concepts in this article have been generated using AI, specifically ChatGPT, but the content has been extensively written, redrafted, rewritten and crafted by Rochelle Del Borrello, author of this newsletter.