S – for Spring and Sprouts

How do we know its springtime here in Tuscany? Just saying “springtime is here” is dull and a little out-of-date, don’t you think?

almond-tree-flowers

Imagine yourself dozing in the warm sunshine, blessed by a breeze under a blooming almond tree, on the bright green grass carpet covering the hills of the outlying countryside of Certaldo; the small vibrant daisies, primroses and violets slowly popping out here and there, filling the air with their delighting scent, while birds’ and bees’ is the only buzz you can perceive around you. Can you picture yourself immersed into this fairy Tuscan spring scenery?

tree-spring-flowers-violets

Now, I guess that’s what it takes to describe the arrival of Spring when it comes to nature’s awakening here in Tuscany, but wait! Here at Giuseppina’s Cooking School, we have one more good green reason to say “Yay springtime!

It’s when the wild asparagus sprouts pop out. The delicious and tender weed that grows abundant in the Tuscan countryside, mostly in arid environments, on open fields that haven’t been farmed in a while, or wherever there’s a cluster of trees. Its unique taste has been accompanying our great Tuscan culinary tradition since ages, and its multitude of uses in the kitchen have been passed on through generations in our family.

wild-asparagus

However, don’t get tricked by the name: wild asparagus sprouts are nothing like their cultivated peers, the common asparagus you can easily find at the greengrocers’. In fact, unlike the thick and woody sprouts of the common asparagus, the wild one is almost as thin as a grass blade, with a slightly bitter and pungent taste. Grandma’ always said “where there’s one there are hundreds”, and truly it is so, as wild asparagus grows rampant in big thick clusters, that we usually call “asparagiaie”.

field-wild-asparagus

As you may already know, we are passionate about keeping our traditions alive, so this is the time of the year, when we’re very likely to gather on Sundays, put on some rubber boots and go hiking in the woods, in search of this nature’s delicacy. Sometimes we even have fun making up a competition and whoever fills up their basket first wins, leaving the looser to do the grunt work, like cleanse and cook the spoils for all of us once home. It’s a really fun way to spend some time with family or friends, and bring home freshly picked goods for a meal.

But what to do with a great amount of such an exquisiteness, you might be wondering; well, as much wild sprouts we might have gathered in our baskets, it’s hardly ever enough. We enjoy this bounty in many different ways, from eating them raw – freshly picked – or just seared, with a drizzle of olive oil, black pepper and salt, to dipping them into poached eggs; combine them with the classic pasta, and a generous sprinkle of Parmesan shavings or add them to a beaten egg or two, and with the right seasoning enjoy an exquisite Italian omelet with just a splash of fine balsamic vinegar.

wild-asparagus-pan-fried

We could say there are as many recipes to experiment, as the sprouts of an asparagus cluster. However, we kept the best for last, because there is one particular dish that has been in our family for decades, and keeps inspiring us: it’s the smooth, creamy risotto con gli asparagi – Giuseppina’s signature dish when it comes to wild asparagus – and the reason we go crazy about wild sprouts hunting every year! Believe me, once you’ve had a taste of this beautiful spring dish, you won’t ever get enough of it. It’s nothing like the same old risotto you’re used to, it’s just so scented and delicate, yet distinctive and savory. Giuseppina holds tight to her family tradition recipe of course, and you can only experience this live in her kitchen; but there’s one hint about it I’m going to share with you though: I know you may find this unusual, but she never adds wine to simmer her wild asparagus risotto! Curious isn’t it?!

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