Boiled Wild Asparagus

Name: Asparagi Selvatici Lessati
Cook time: 10 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 6 persone; 1 kg di asparagi selvatici; 0,2 dl di olio extravergine d’oliva aceto bianco di vino; sale

Asparagi Selvatici Lessati

Boiled wild asparagus, tender and tasty, seasoned simply with extra virgin olive oil and white vinegar.

6 servings

Easy

Boiled wild asparagus is an essential side dish, perfect for a lunch or dinner where you want to highlight the vegetable's crisp, slightly bitter flavor. The recipe emphasizes simplicity: the seasoning is moderate and complements the asparagus without overpowering its vegetal aroma. Extra virgin olive oil envelops the tender stems, while a small amount of white wine vinegar introduces a tangy note that makes the whole dish more balanced and lively. Cooking in salted boiling water softens the fibrous part left after cleaning; the tips, left out of the water, receive a more delicate heat and better retain their texture. This preparation presents itself as a straightforward dish, based on the quality of the ingredients and a precise technique.

Instructions

Voice reading

6 steps · natural Italian voice

Clean the asparagus

Remove the stringy stems from wild asparagus, keeping the tender parts and the tips intact. Check each stem by touching it to ensure it's free of tough parts, so it cooks evenly and is pleasant to eat.

Form the bunches

Gather the asparagus into small bunches and tie them loosely. Arrange them so that the tips are facing up: this position will facilitate more gentle cooking of the ends.

Bring the water to a boil

Pour plenty of water into a pot, add salt, and bring to a lively boil. The water should be boiling evenly before adding the asparagus, so the recommended cooking time can be accurately adhered to.

Boil the asparagus

10 min

Place the bunches in boiling salted water, leaving the tops exposed and facing up. Cook for 10 minutes: the stems should be tender, while the tops should remain whole and not mushy.

Drain gently

Lift the bundles and drain them well, handling them gently so as not to break the florets. Wait until the excess water has evaporated: the asparagus should be moist but not dripping, so the dressing will adhere without diluting.

Season and serve

Arrange the cooked asparagus on a plate and season with extra virgin olive oil, a little white wine vinegar, and salt. Spread the dressing evenly and serve immediately, when the stems are tender and the bitterness is well balanced by the acidity.

Chef's Tips

Boil the asparagus with the tips out of the water: the heat of the steam cooks them more gently, preserving their texture and flavor.