Have you ever tried wild asparagus? They are very common in Croatia; they grew all over Croatian cost and they are commonly used in risottos, soups and salads. Wild asparagus picking season begins in March and lasts through April, but their picking isn’t an easy task and you need to have a lot of experience to have a successful picking.
Wild asparagus can also be bought on local farmer markets but because of the complicated picking process they are very expensive.
Last Friday my boyfriend and I went to our local farmers market, we needed to get groceries for upcoming holidays. While he was busy buying meat I was browsing vegetable stands, and then I saw them - green and wonderful wild asparagus. I bought a whole bunch and couldn’t wait to get home and make something with them.
Since it’s Easter, this salad was a perfect way to enjoy asparagus as a holiday meal and to use up all of the hard boiled Easter eggs.
This is a very simple recipe and when I think of asparagus this salad is a first thing that comes to mind. My grandma use to make this salad every spring, back then she would take me picking asparagus in nearby woods. After picking we would clean them and prepare this salad together. Oh, those were the days...
If you ever get the chance to buy or to pick wild asparagus you should really try this salad, it’s simple and it brings out their entire aroma.
Happy Easter everyone!
500 g/17,5 oz wild asparagus
2 hard boiled eggs
- Clean the asparagus, cut or snap off the bottom, the stems will naturally break where the tough woody part ends and the tender stem begins. Woody parts are not for eating but you can still use them to make a broth for risottos.
- Wash the asparagus under the cold running water and then poach them in salted boiling water. This doesn’t take long, just 5 minutes or so.
- Take them out of the water and arrange them on the plate.
- Slice the hard boiled eggs and serve them with poached asparagus, season with salt, pepper and olive oil to taste.