Well, not so elusive this year... I'd say there was plenty of wild asparagus in Umbria to go around for everybody! Below you will find a little photo blog post of my asparagus picking adventures, and to follow a recipe for my pickled wild asparagus.
Pickled Wild Asparagus
Wild Asparagus - as much as you can find
500mL white wine vinegar
250mL white wine
bay leaves, ripped into small pieces
hot pepper, cut into small slices
extra virgin olive oil
small sterilized jars
Wash the asparagus and break off the woody stem (where it breaks naturally).
Bring to a boil the vinegar, wine, water and salt.
Add the asparagus and boil until just tender.
Remove from liquid and let dry completely on a clean towel.
Place asparagus into jars with a piece of bay leaf and hot pepper.
Cover completely with olive oil.
Using a wooden skewer, press down the asparagus to make sure that there are no air bubbles and to ensure that they are completely covered with oil.
Screw on lids.
Wait at least one month before consuming.
Can be stored for up to 12 months, in a cool, dark place.