Not much of a story here. I mean, not much to write. But story is much and I assure you, it’s a story about love. So my husband was away at the sea side for a weekend and brought me a little bunch of these. Wild asparagus, to be honest, is not something I grew up with and eating. So I didn’t have a clue what to do with it. And the bunch was pretty small. And when you’re done separating what’s eatable from what’s not, the bunch gets even smaller.
He came and gave me this little brunch proudly and I said, thank you, my dear, and before I could ask, what is it, he said, that’s wild asparagus. Oh, said I, that’s rare. How did you pick it? Where? By the sea, said he, you know, on that big rocky hill that comes down to the sea, almost vertically. You went there? asked I? There you went? You could have fallen down! To the sea, smiled he, it’s not that high or vertical, I would have fallen to the sea. But still, said I, you went there. Yes, said he, and I was picking that asparagus all morning. It’s so rare, it’s so precious, so delicious.
Hmh, said I, now how would you like me to cook it for you? Ah, the usual, said he, you know. And he went on with his work. The usual, though I. What’s the usual?! We didn’t grow that stuff at home. It doesn’t grow where I live. I’ve seen it eaten with eggs and ham and stuff like that, but for obvious reasons, I discarded that idea. But what else?
So I’ve put asparagus in a vase and thought for a day. And two. And then he said, well, it’s been a day or two already and we really should do something this asparagus. It’s really precious. I know, said I, you really had a hard time picking it. Finding it. I did it for you, said he, because it’s so precious. You are too.
You are too, thought I, but he was already gone to work so I looked at the asparagus in a vase and thought, I’ll put you in the best use I can, I’ll make a dish for someone special.
The Simplest Wild Asparagus on Soba noodles
So I just went with what’s the most simple solution, which is often the best solution to all. So there’s really no recipe. The only thing to be carefull of is to use only soft parts of the stem and discard the wooden – like ones. So if you take asparagus in your hand and try to bend it, it will break where it can break – on the soft spots, the wooden won’t. So wash and prepare asparagus, cut it into pieces long as you pinky finger, and cook them for few minutes in boiling water. Drain the asparagus, transfer to a skillet and cook for few minutes more on tablespoon of oil or two. Salt and pepper to taste, but not with much more seasoning because it would take over the delicate asparagus taste. Cook the soba noodles (or any noodles, for that matter) as you usually do and just put it all on the nearest, prettiest plate you have. And there you go 🙂 Vegans will sprinkle some vegan cheese over it, or not, others can grind some parmesan or something like that. So grab a fork and dig in!
And don’t forget to pin this dish for later!