Asparagi selvatici di bosco siciliani
Arancebio-shop

Wild woodland asparagus

€14,30 €16,90
PRODUCT AVAILABLE FROM 05/05/26
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Wild asparagus not cultivated in bunches of about 700/800g

Characteristics

Wild asparagus (Asparagus acutifolius) is a plant of the Liliaceae family found throughout the Mediterranean basin. The common names "thorny asparagus" and "prickly asparagus" derive from the characteristic thorns at the base of the foliage, a common feature in Mediterranean scrub plants.
The asparagus is hand-picked and is not cultivated at all as it grows spontaneously in our production areas on the edge of citrus groves (Francofonte).

Use

A vegetable rich in trace elements, it has infinite applications in cooking. It can also be eaten raw. The tips, blanched in boiling water, allow for the creation of delicious omelets. A delicate sauté of onion and bacon, deglazed with white wine, is the base for a good risotto. An ancient Sicilian recipe, "Sparici di Spagna a grassatu," involves browning onion, diced bacon, and asparagus tips with a little oil. Then add chopped basil, parsley, salt, pepper, and two glasses of water. Cook slowly in a covered pot for half an hour until the water is absorbed.

 

Energy, 205 kJ / 29 kcal
Fat, 0g
- of which: Saturates, 0g
Carbohydrates, 10g
- of which: Sugars 7g

Further Info: Edible Skin; Origin Italy; Category I.

Shipping & Delivery

We ship on Mondays and Tuesdays to guarantee maximum freshness and avoid weekend stops in warehouses. We harvest based on orders, so the citrus fruits are shipped freshly picked.

Certified Organic

Citrus fruits certified by an independent control body, without post-harvest treatments.

Collection by Arrangement

We harvest based on orders received to reduce waste and ensure maximum freshness.

Secure payments

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Asparagi selvatici di bosco siciliani

Wild asparagus

Characteristics

Wild asparagus (Asparagus acutifolius) is a plant of the Liliaceae family found throughout the Mediterranean basin. The common names "thorny asparagus" and "prickly asparagus" derive from the characteristic thorns at the base of the foliage, a common feature in Mediterranean scrub plants. Wild asparagus is hand-picked and is not cultivated at all, as it grows spontaneously in our production areas on the edges of citrus groves (Francofonte).

Use

A vegetable rich in trace elements, it has countless culinary applications. It can also be eaten raw. The tips, blanched in boiling water, can be used to make delicious omelettes. A delicate sauté of onion and bacon, deglazed with white wine, is the base for a good risotto. An ancient Sicilian recipe, "Sparici di Spagna a Grassatu," involves browning onion, diced bacon, and asparagus tips in a little oil. A mince of basil, parsley, salt, pepper, and two glasses of water are then added. Cook slowly in a covered pot for half an hour until the water is absorbed.