Wild asparagus, characterised by its interesting health properties, grows wild, thin and uniformly coloured. They have a more pronounced flavour than cultivated varieties, making them particularly suitable for omelettes, soups and risottos. They are also good on their own, blanched and dressed with anchovy butter.

Cultivated asparagus is called Asparagus officinalis while wild asparagus is called Asparagus acutifolius and has a ‘nickname’: asparagine. Both belong to the Liliaceae family, like garlic and onions, and are a foodstuff that is harvested a few months of the year, between March and May.

In view of its intense and pronounced flavour, we recommend that wild asparagus be blanched beforehand and used sparingly in cooking.

Due to its peculiarities, wild asparagus is not selected for grading.