Wild Sicilian Asparagus
Estimated Inventory, lb : 0
Description/Taste
Wild Sicilian asparagus varies in size, depending on the species and age, and has an elongated, slender, and spindly appearance, averaging 30 to 60 centimeters in length. The shoots range from having a fairly straight to slightly curved nature and are mostly bent toward the top. The thin shoots also feature feathery, tapered, branched foliage and spine-like leaves appear along the stalk that have a semi-soft feel. The shoots showcase variegated shades of muted, dark green to purple hues, and have a taut, lightly textured, and pliable consistency. Underneath the surface, Wild Sicilian asparagus has firm, succulent, snappy flesh with a slightly stringy, chewy, and crisp nature, softening once heated. Wild Sicilian asparagus is primarily consumed cooked and has a grassy, green aroma. The flesh has an herbaceous, vegetal, and green flavor with bitter, subtly sweet nuances.
Seasons/Availability
Wild Sicilian asparagus is available in the late winter through early summer, with a peak season in February and March.
Current Facts
Wild Sicilian asparagus, botanically a part of the Asparagus genus, is a category of several wild species foraged from natural landscapes in Sicily, belonging to the Asparagaceae family. The young, wild shoots seasonally appear in the late winter through early spring in Sicily and are a treasured culinary ingredient. There are multiple species generally categorized as Wild asparagus among local markets in Sicily, but the most commonly found species is Asparagus acutifolius, or Prickly asparagus. Other species found on a smaller scale include Asparagus maritimus, or bitter asparagus, Asparagus tenuifolius, Asparagus stipularis or Thorny asparagus, and Asparagus pastorianus or Pastor’s asparagus. Among Sicilian foragers, Wild asparagus is sometimes known as Asparagi Selvatici, Sparacelli, and Sparacogne. The shoots grow on perennial, evergreen plants reaching 30 to 70 centimeters in height and the main part of the bush is thorny, branched, and scrub-like. The shoots appear around the main part of the plant and grow individually from underground rhizomes. If left to mature, Wild asparagus shoots would branch and develop into new parts of the plant. Wild Sicilian asparagus has a stronger flavor than cultivated species and is valued by Sicilians for its availability, taste, texture, and nutritional value. When in season, Wild Sicilian asparagus is only foraged and is sold through local markets as a somewhat rare delicacy.
Nutritional Value
Wild Sicilian asparagus is a source of calcium to build strong bones and teeth, potassium to balance fluid levels within the body, fiber to regulate the digestive tract, and vitamin E to protect the cells against free radical damage. The shoots also provide magnesium to control nerve functions, vitamin C to boost the immune system, vitamin A to maintain healthy organs, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and other nutrients, including phosphorus, folate, zinc, B vitamins, vitamin K, and manganese. Asparagus is often viewed as a diuretic in natural remedies and is made into a cleansing tea. When Wild asparagus is boiled for culinary preparations, the nutrient-rich water is saved and drunk as a tea to detox the body.
Applications
Wild Sicilian asparagus has a vegetal, green, herbaceous, and subtly bitter taste suited for cooked preparations. The shoots are traditionally washed and the woody ends are snapped or sliced from the base before cooking. Once prepped, the asparagus shoots are popularly blanched in salted water, boiled, steamed, sauteed, or grilled. Wild Sicilian asparagus can be steamed, tossed in olive oil and lemon juice, and served with hardboiled eggs and bread. It can also be chopped and cooked into fritters, wrapped in cheese and prosciutto and baked in the oven, or cooked and blended into pesto. One of the most well-known uses for Wild Sicilian asparagus is to blanch and cook the shoots into egg preparations such as quiches, omelets, and frittatas. Wild asparagus can also be cooked and served in various pasta dishes, especially when complemented with shellfish or pork. In Sicily, Wild asparagus risotto combines the herbaceous notes of asparagus with the nutty nuances of rice. The shoots are also used as a pizza topping, simmered into soups, grilled and squeezed with fresh lemon, or cooked into savory puffed pastries. Beyond culinary dishes, Wild Sicilian asparagus is infused in a beverage called Amarago. This after-dinner drink is comprised of asparagus and other foraged herbs and is a favored traditional digestif of Sicily. Wild Sicilian asparagus pairs well cheeses such as parmesan, ricotta, pecorino, and caciocavallo, aromatics including garlic, shallots, and spring onions, pancetta, saffron, nutmeg, and herbs such as basil, parsley, and oregano. Whole, unwashed Wild Sicilian asparagus should be immediately consumed after harvest for the best quality and flavor. The shoots will keep for a few days when stored in the refrigerator and are often trimmed and placed in a jar with water to ensure hydration.
Geography/History
Wild Sicilian asparagus is a descendant of other wild varieties originally from Asia. In ancient times, asparagus species spread from Asia to the Mediterranean and was present in Ancient Egypt as a medicinal and culinary ingredient. Asparagus species continued to spread and was recorded in various texts through Ancient Greece and Rome. Over time, wild species were established on the island of Sicily and became naturalized plants, seasonally foraged as a culinary delicacy. Today Wild Sicilian asparagus is only found growing in the wild and thrives along roadsides, in forests, olive groves, hillsides, limestone soil pastures, and citrus groves. Most of the Wild asparagus species on Sicily are found between sea level and 1300 meters above sea level. When in season, Wild Sicilian asparagus is hand-picked and sold at local markets throughout Sicily. Market vendors sell the shoots in upright bundles and the bundles are found in small quantities, typically picked that morning. Foragers also sell bundles of wild shoots from their cars in public spaces and neighborhoods. The Wild Sicilian asparagus featured in the photograph above was sourced through Mercato de Capo in Palermo, Sicily.
