Asparagus: a tasty herb

During Easter I found myself in a small village whereupon I found wild asparagus.

So I decided to harvest!

These were tender and small asparagus, unlike the ones you find in supermarkets or in farmer's markets.

They can be found amidst thorns and require your patience and a good pair of shoes! Gloves? Perhaps..I used bare hands. You cut them right at the point where they bend and break. About 10-15 cm from their top.

So, as we harvested quite a few, I kept some in the freezer in small batches for the future. If I decide to cook them, I take them out of the fridge, let them come to room temperature and wash them really well (using some vinegar).

We boil them for a few minutes (10'), until they are softened, and eat them with lemon, salt and pepper and a few drops of olive oil.

I think the best way to enjoy them is with eggs, but I am not a fan.

In the villages, back in the old days, they used to feed young brides-to-be with asparagus because they were to give a good breath...

Enjoy!