That said, I do know that on the road down the hill from our house, heading into town, I always see the female asparagus fronds after the season is over. So sort of remembering where they are, I keep my eyes peeled for asparagus.
Usually the local neighbors beat me to it. I often see them with their baskets or plastic bags going up and down the road and also in the fields. There are so many edible weeds here as well as asparagus.
We were rewarded yesterday but the site of a long asparagus shooting up!
As we drove along the road we were rewarded with more asparagus sightings!
It is the little things in life that make me happy! I don't need a zillion asparagus, but adore finding "free food" and appreciate it. My husband makes fun of me, saying I should leave the asparagus on the road, as it is not a lot.
Not a huge "harvest" but enough to enjoy. I simply sauteed them in a little olive oil with some fresh garlic and a pinch of salt and then baked then in the oven in a "tortino".
A tortino is like a frittata, but baked in the oven. I made a small one for us to enjoy together, using our local ceramic ramekins.
I know, I should have a bottle of wine here, but the frittata was hot and still puffy from the oven and I wanted to take the foto without fussing with setting up too much.
Tortino di Asparagi for Two
I used one egg, lightly beaten with 2 tablespoons of parmesan cheese, a pinch of salt and 2 tablespoons of milk.
The wild asparagus was cut into bite-size pieces and sauteed with some green garlic in extra virgin olive oil and a pinch of salt until tender.
Stir the asparagus into the egg mixture and pour into a small ramekin to bake.
Bake at 350 degrees until the center is cooked and puffed up.
This is great hot but also cold. Italians love an egg sandwich using a frittata or tortino.
A frittata is usually started on top of the stove like an omelet and then finished in the oven, for those that are afraid to flip in the pan!