Wild Asparagus

Store like regular asparagus: upright in a glass with a little water, covered loosely with a plastic bag.

Harvest wild asparagus when the spears are tender and about 4-8 inches tall. Snap them off near the base.

Due to their delicate nature and intense flavor, wild asparagus is often best prepared simply: lightly steamed, sautéed, or blanched.

Pair with light flavors like lemon, garlic, olive oil, or fresh herbs to let the asparagus shine.

If the stalks are tough, you can still use the tender tips and peel the tougher lower parts of the stalks before cooking.

Eggs

Lemon

Garlic

Parmesan cheese

Prosciutto

Pasta

Risotto

Fish

Chicken

Overcooking: Wild asparagus cooks very quickly. Overcooking will result in a mushy texture and loss of flavor.

Masking the flavor: Using overly strong sauces or ingredients can overpower the delicate taste of wild asparagus.