Wild Asparagus is harvested in the scrublands of southern France, Spain and throughout the Maghreb. Their taste is more pronounced than that of cultivated asparagus.
They are very thin, their diameter varying from 1 to 7 mm. Green, of course, should not be confused with small green asparagus which sometimes have a diameter of 3 mm.
Similar to cultivated asparagus, wild asparagus can be cooked as an omelet or scrambled or served with a simple vinaigrette.
Wild Asparagus with poached eggs
Bring the water to a boil in a large saucepan. Immerse the asparagus for 5 minutes then drain them. Let cool. Season with a little olive oil.
Arrange your plate by placing the asparagus in a crown all around. Gently break the top of each egg and pour the egg directly on top of each plate.
Season with crushed sichuan pepper and fleur de sel.
Sold per Bunch of 200g