They can be found all over the country, but it is in Trás-os-Montes and Alentejo that the most delicious ones can be found.
Sentinels of spring, wild asparagus begin to emerge after the rains and the mild days that herald the season of renewal. “The most delicate of vegetables,“ as Grimod de la Reynière called it, enjoys the company of vines and olive trees, so it is near them that the wild asparagus are usually found. Mostly dark green in colour, but with some violet specimens, it is a tender, fleshy, crunchy and acidic vegetable, that tastes better the more rare it is cooked. From the same family as onions and leeks, it exists in more than 300 species, of which only 20 are edible. They can be found all over the country, but it is in Trás-os-Montes and Alentejo that the most delicious ones can be found.
Photo © Revista de Vinhos
