Wild asparagus and scrambled eggs for lunch

It took two hours of wandering along the tracks to pick this bunch of wild asparagus yesterday. It grows best on wild undisturbed ground and can be difficult to spot, even when you’re standing on it. wild asparagus - bunch 17-4-13The stems are impossibly tough, so we’ve learned to trim off the tips and avoid the flowering stems which are not good to eat. This is as different from cultivated asparagus as you can get. Some are green, some purple, some are as slender as grass, others are more recognizably asparagus… all of it is edible. wild asparagus - prepped 17-4-13Our preferred method is to blanch in boiling water, then add to scrambled eggs. Today we eat it with crusty bread and a cold beer, sitting on the terrace, listening to the poop-poop-poop of a hoopoe somewhere in the valley. wild asparagus - revueltos 18-4-13
5 to remember
el revuelto – the scrambled eggs
los huevos rotos – the broken eggs
salvaje – wild
el tallo – the stem
la punta – the tip

If you like this, try these:-
Mustardy Salmon Salad
Pasta with Gorgonzola and Pecans
Cheesy Nutty Herby Mushrooms

And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Foraging for our lunch: wild asparagus #Recipe in #Spain via @Spanish_Valley http://wp.me/p3dYp6-ed

3 thoughts on “Wild asparagus and scrambled eggs for lunch

  1. Pingback: Wild Plants You Can Eat | Snaplant.com

  2. Pingback: Roasted asparagus | Notes on a Spanish Valley

  3. Pingback: A side-effect of asparagus | Notes on a Spanish Valley

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