Wild asparagus

Asparagus spp.

vegetable

Thin dark-green shoots, more bitter and more fragrant than cultivated asparagus, in omelets or risotto.

Origin

Mediterranean

Season (United States)

March to May

Preparation

Only the part that snaps cleanly under your fingers is eaten; the bottom, too fibrous, is left.

Molecules

In small amounts, not counted Fructans (inulin, FOS) · Insoluble fibers

Did you know?

In Italy and Spain they are picked in spring along low walls and sold in small bunches at the market.