Due to longer cold period they appeared a bit later this year than usual, but they grow even more vigorously. Wild Asparagus (Asparagus acutifolius). They thrive on calcerous soil and hard to get to slopes. Considered to be healthy they have much stronger taste than cultivated variety and lot more minerals. As delicasy they are used in mediteranean cuisine. I prepared them in barley risoto with extra vergine olive oil. Barley is best to prepare a day before, for it soaks up lots of moisture.
For even more moisture in mouth I recommend Gravner's Rebula 2004.
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