March 17, 2019 - The intense taste of wild asparagus will remind you of the macchia, the stone, the smell of the sea and the aromatic plants, for which it has found its place in numerous and varied gastronomic games of the greatest masters of the kitchen. Because of the extraordinary nutritional values they call it the Emperor's Vegetable. And one of the tastiest ways to prepare asparagus is for sure one of the oldest recipes, combining it with onion and eggs.
The wild asparagus harvest is best in the early spring when you are looking for a wild plant in the shadowy corners of areas covered with macchia plants. It grows by the olive trees and mirth bushes and is found in the best soil in the regions attached recently by fire. So, the area of Luštica is probably the best choice if you decide to hunt for wild asparagus. Of course, wild asparagus can be obtained from fresh food markets in almost all Montenegrin cities. When you come home and prepare your meal, you will thank the Mediterranean for a beautiful climate that serves this delicacy in March.
Young asparagus contain 90% water, fewer vitamins C and E and are rich in vitamin A, B and K. The herb contains essential oils, amino acids asparagine, tyrosine, vanillin, arsenic, iron, phosphorus, calcium, manganese, some sugar and mercaptan that gives urine a characteristic and strong smell.
Wild asparagus is exceptionally healthy for normal liver, kidney and lung function, and is also great for diabetic patients. Consuming wild asparagus helps against chronic bronchitis, kidney stones, anaemia, and diabetes, removing jaundice and pure kidneys and bladder.
Due to the rich vitamin K, calcium and magnesium, asparagus is essential for bone strength and contains the iron that is essential for a healthy blood image. Asparagus is a rich selection of proteins and dietary fibre and have a healthy detoxifying effect. It contains inulin prebiotics that promotes the development of good bacteria and neutralises bad bacteria.
Thanks to folic acid for which has been found to reduce the number of heart attacks by 10 per cent, asparagus is exceptionally healthy for fetal development and is recommended for pregnant women, and folic acid and glutamine together help the body protect against cancer.
In our gourmet corner for this week, we meet wild asparagus as a favourite dinner of our ancestors, prepared with few ingredients, no different than the centuries before.
Ingredients (Serves 4):
600 g of wild asparagus
200 g of port
a pinch of salt
½ teaspoons of black ground pepper
Eight eggs
Six tablespoons of olive oil
One teaspoon of Mediterranean spice mixture (thyme, basil, parsley, oregano, rosemary)
Preparation:
1. Use asparagus, remove the soft part of the stems with the tips and cut them into smaller pieces.
2. Drizzle finely chopped onion with oil, add the asparagus, chop, season and boil while the asparagus does not soften.
3. Then add the eggs and spices, stir and mix until the end.
Serve immediately with home-made bread. If desired, usee thick parmesan cheese or other full fat hard cheese.
Source: Coolinarka
