Foraging restrictions vary on public lands, and on private property, you must get the owner\u2019s permission. Wild asparagus, which is cultivated asparagus that has escaped, grows in sunny areas where the soil is sandy but moist. It likes “edgy” areas–alongside ditches, fields, and fences–and is recognizable by the feathery yellow-green foliage. Search near the base of the ferns, and if you see green spears poking through the ground, you’ve got it made. Reference a reputable field guidebook, preferably one that\u2019s specific to your region, or apprentice with an experienced hunter.<\/p>\r\n\r\n\r\n\r\n
Cut asparagus at or just below ground level and take only the spears with tightly closed tips–if they’ve splayed open, they’ve begun to flower and toughen. Pick only a portion of what you find to allow the plants to replenish themselves for next year.<\/p>\r\n\r\n\r\n\r\n
\u201cAsparagus is a fat-free, low-sodium vegetable that provides lots of nutrients and only three calories per spear.<\/p>\r\n\r\n\r\n\r\n
Nutrients found in asparagus include:<\/p>\r\n\r\n\r\n\r\n
Asparagus is known as a natural remedy that can help relieve indigestion and act as a mild laxative and sedative.<\/p>\r\n\r\n\r\n\r\n
Despite all of the benefits, there are a few downsides to eating asparagus.\u00a0 The vegetable is high in purine, which increases the risk of gout and kidney stones, and high in sulfur, which can alter the smell of urine.\u00a0 In addition, inulin, while a good food source for intestinal bacteria, also produces intestinal gas.<\/p>\r\n\r\n\r\n\r\n
There are a few types of asparagus, and they\u2019re all a little bit different.\u00a0 White asparagus comes from the same plant as green, but it\u2019s grown out of the sun, so it doesn\u2019t develop chlorophyll, which makes it lower in nutrients.\u00a0 Purple asparagus is sweeter, and its color is created by health-promoting antioxidant properties.<\/p>\r\n\r\n\r\n\r\n
When choosing asparagus, pick crisp, round spears with tips that are pointed and tightly closed.\u00a0 Try to select spears similar in diameter for uniform cooking time.\u00a0 Store asparagus in a dark part of the refrigerator, wrapped in a moist paper towel.\u00a0 You may also cut off one inch from the end and place it upright in one inch of water.\u00a0 Use cut asparagus within two to three days.\u00a0 If the tips become wilted, freshen them with a brief soak in cold water.<\/p>\r\n\r\n\r\n\r\n
Prepare by cleaning under cool, running water.\u00a0 If the tips have sand or dirt in them, dunk the tips in and out of water, then rinse well.\u00a0 Trim off any tough or white ends.\u00a0 Cook quickly until asparagus is tender and crisp.\u00a0 Steaming and microwaving are better cooking methods than boiling, and asparagus can also be stir-fried, roasted, broiled or grilled.\u201d<\/p>\r\n\r\n\r\n\r\n
Asparagus can be sauced with any number of easy combinations: garlic and soy sauce, olive oil and vinegar, lemon juice and butter, mustard and mayonnaise. In addition, add asparagus to soups, saut\u00e9s, risotto, savory tarts, salads, casseroles…and on and on.<\/p>\r\n\r\n\r\n\r\n
Finally, whether you gather, grow, or purchase the wild foods of spring, get them now, for all too soon, they\u2019ll be gone.<\/p>\r\n\r\n\r\n\r\n
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator<\/p>\r\n
Sources:<\/p>\r\n\r\n\r\n\r\n