Spring calls for fresh morning hikes up where everything is fresh and inviting…
I always come back with a small veggie trophy to prepare and enjoy, a momento of my fleeting brush with nature. Sometimes I also come back with unexpected bites from the creatures I accidentally encounter, so be warned…
This is the wild asparagus you find right there in the woods…place them in a cloth bag and once you bring them home…
If you have a barbeque, line them on a metal mesh basket, sprinkle plenty of thick sea salt and dried or fresh oregano and grill for a few minutes shaking them around.
Just perfect, this is the most delicious way to eat them, by hand, like crunchy veggie chips to make up your appetite for lunch.
Oregano settles on them perfectly as they are already companions… Chef Chistoforos Peskias teaches in his cooking classes that since they grow side by side on the mountain, they are naturally bound together. He is so right…
Take things to another level and try this recipe, a little more articulate approach… Fresh herbs and dressing poured over the blanched asparagus and some crumbled feta cheese on top… The taste levels reveal themselves one after the other, nature finding its course through the magic of human touch…The art of simple cooking.
Wild Asparagus with Feta Cheese
⅓ cup virgin olive oil
2 tablespoons wine vinegar, white
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 garlic clove, crushed
sea salt, to taste
black pepper, freshly ground
700 g wild asparagus, remove the woody end (Note: wild asparagus is very thin)
350 g Feta cheese (hard), thinly slicedMethod
1. For the dressing In a medium bowl add the olive oil, vinegar, dill, parsley, chives, and crushed garlic. Stir until combined.
2. For the asparagus In a large saucepan add plenty of water and salt. Boil.
Blanche the asparagus for one minute until tender. Drain and refresh the asparagus in cold water.
3. To serve Arrange on a serving plate. Top with sliced, Feta cheese. Drizzle the dressing over it just before serving.