It is a plant that grows wild in Sicily.
Preparation: The wild asparagus, washed, whole or in pieces, is boiled in vinegar. When cooked, they are dried, placed in glass jars, covered with oil and flavorings such as garlic, parsley, etc. are added.
Curiosity: In Sicily the consumption of wild asparagus is widespread, which are first boiled and then fried with eggs.
Boiled asparagus is also used on St. Joseph's day to season pasta together with tomato sauce and toasted breadcrumbs.
Ingredients: Asparagus, Oil, Vinegar, Garlic, Oregano, Parsley.
Suggestion: taste them stir-fried in a pan with coarse salt or add them to your favourite salad.