L'Italo-Americano

THURSDAY, APRIL 5, 2018 www.italoamericano.org 30 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES S o you may read this and, like my husband, wonder what would possess someone to roam ditches and pas- tures for asparagus when you can find locally grown spears in all the stores. Fair enough. But try it and you will understand! It's not al- ways just about taste. Sure, wild food usually tastes better, but there is also the exhilaration that comes when you are foraging 'in the wild'! I'm not beating my hands on my chest or anything, but hey, it's fun, what can I say. We did this all the time as kids with my mom, even though friends of ours had an asparagus farm! It's almost the beginning of April and it's this time of year that I find myself looking out the car window when- ever we are out driving for the tell- tale signs of asparagus. A tall spear that has been left and now looks like a skinny little tree. If you see these, there are sure to be asparagus growing around it very soon. Of course, the old pros will often cut these down so their lo- cation is not easily found by new- comers' but a keen eye and a light foot will help you find them. That means getting out and walking slowly and gently while delicately moving the long grass and weeds aside to get a glimpse of the spears that have camouflaged them- selves! Much like hunting for mush- rooms, there are 'secret' spots that are seldomly shared in fear of someone beating you to the pick- ings. On a drive with Anna's par- ents to find some wild asparagus, we were guided to their favorite spots - luckily without being blindfolded! We all turned into lit- tle kids as soon as the first one was spotted! So just a few pointers before you run out foraging. Boots and long pants is a good idea, and please, please know what poison ivy looks like. I had an unpleasant experience with this myself and it is not fun! A knife is handy for making clean cuts and a grocery bag or basket to hold your harvest will be needed as well. You may occasionally find some right at the roadside where the grass meets the shoulder. I wouldn't pick these ones for eating though. Choose ar- eas that are away from traffic to avoid pollution and choose pesti- cide free picking areas. Spotting asparagus requires driving slow and stopping frequently so be very attentive to other drivers on the road. Have a look-see next time you are out on your favorite walk- ing trail too! Be safe and let us know if you find any! If you have a vegetable garden you can add asparagus to your plot too. They will start out as very thin spears and take a few years to grow some good size asparagus, but they will then produce for years. It is a great addition to any garden if you have the room and well worth the wait. Asparagus are a tasty little veg- etable to eat fresh with any meal, but they are around for just a short period of time. Whether you forage for yours or buy them at the store, one great way to preserve them is pickling. This is Nonna Pina's pickled asparagus recipe. Enjoy! Pickled Asparagus A great way to preserve aspara- gus. Easy to make and a delicious addition to any antipasto plate. Prep Time: 45 Total Time:45 Ingredients ● 3 pounds fresh asparagus ● 6 cups white vinegar ● 1/2 cup pickling salt ● 2 cups olive oil ● 1 tablespoon oregano ● 3 cloves of minced garlic Instructions Trim off the bottom tough parts of the asparagus. You will know when it gets tender because your knife won't feel any resistance and you can tell by color. Green is ten- der, pinkish grey is tough. 1. Cut into 3-inch pieces or de- sired length to fit into your jars. 2. Wash very well with cold water. 3. Bring 6 cups of white pick- ling vinegar and 1/2 cup of pick- ling salt to a rolling boil. 4. Add asparagus and cover with lid. Bring back to a boil. 5. Boil for 15 minutes. 6. Drain and let cool. You can spread them out a bit to help cool off faster. 7. Place the asparagus on a large tea towel or tablecloth, fold in half and place a tray/bowl with weight on top. This is to remove excess vinegar/liquid. Leave for two hours. 8. Place asparagus in a large bowl and add 1 cup of olive oil and mix well to ensure all the as- paragus gets coated in oil. 9. Add 1 tablespoon of oregano and 3 large cloves of garlic minced. 10. Put asparagus in sterilized jar. Tap the jar on a folded tea towel lightly to compact the as- paragus slightly. 11. Fill the jar with olive oil and seal with lid. Optional: Add hot pepper flakes to taste Pickled asparagus is a traditional, if little known, way to preserve these seasonal vegetables. Photo: Nonna's Way Asparagus need to be boiled in vinegar, drained and dried before being stored in olive oil. Photo: Nonna's Way ANNA ROMANO & ANGELA DESALVO Asparagus season is just around the corner!

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