Spring is early this year, at least on the southern coast of Sardegna, where this wild asparagus comes from. Not seeing the price (€33 per kilo - that's about $20/lb -yikes!), we bought a half kilo. It had a very woodsy, pissy (sorry), kind of smell, and tasting it raw reminded me of raw fiddlehead ferns from the NW.
I first made it in risotto, by cooking it in the classic method with the rice - this was okay, but definately not worth the money. Then a few days later, I seared the aspargus in a cast iron, and cooked it with anchovies, & garlic for pasta - much, much better! In this way, the apargus took on a earthy, peppery flavor - buono.
I saw yesterday that the price went down to €22, so maybe if it goes down a little more, I'll buy some for pickling.
I first made it in risotto, by cooking it in the classic method with the rice - this was okay, but definately not worth the money. Then a few days later, I seared the aspargus in a cast iron, and cooked it with anchovies, & garlic for pasta - much, much better! In this way, the apargus took on a earthy, peppery flavor - buono.
I saw yesterday that the price went down to €22, so maybe if it goes down a little more, I'll buy some for pickling.
Wow. Wild asparagus...and those stalks are so long. I love how you tried a couple different applications to find the best. YUM.
Posted by: Traca | March 03, 2007 at 06:32 PM