Wild asparagus crostini
Around March/April is a good time to look out for wild asparagus. Though they can be quite elusive, the stems tend to be quite tall and a very bright green so stick out from their surrounding area. To find out more about foraging for wild asparagus have a look at this Sacred Earth article.
The tender asparagus stems have a very delicate flavour, so best to treat them with a light hand in the cooking. You can simply snap them with your fingers into bite-sized pieces (discarding the woody section towards the bottom) and then briefly stir-fry them in a little olive oil. Add them to an omelette as you would fresh herbs, or I like bundle them on a toasted piece of country loaf which has been lightly rubbed with a cut clove of garlic and drizzled with olive oil. A little sea salt wouldn’t go amiss.
