Spaghetti with wild asparagus is a truly delicious traditional Sicilian dish, unfortunately limited in its preparation only at this time of year: the beginning of spring is in fact the only period in which the wild asparagus can be found and harvested in the wooded areas , which are then usually sold in bunches on street corners or at the market, with great pleasure for fans of this tasty spontaneous product.
Wild asparagus are exclusively green and are distinguished by their most famous relatives cultivated because they have a thinner stem and a slightly bitter taste but much tastier. You can eat them raw, adding the stalks to the salad, stewed or simply boiled and seasoned with oil and lemon, or they can be used for many tasty preparations, from pasta sauces to risottos and to omelettes.
As always, the sauce to season pasta has different variations from area to area: some people use garlic, some fresh onions and some who add a little tomato. My version, very simple, is a home recipe, which allows you to perfectly enhance the taste of these delicious asparagus and is typical in particular of the province of Syracuse.
Spaghetti with wild asparagus
Ingredients for four people
spaghetti, 360 grams
three bunches of wild asparagus (about 300 grams)
a small bunch of fresh onions or a spring onion
little seasoned pecorino cheese q.b.
extra virgin olive oil q.b.
Salt and Pepper To Taste.
Preparation
Clean the wild asparagus: with your hands break the stem at the point where, trying to do it, it breaks easily. The most rigid and tough part should be eliminated or, if you want to reinforce the taste of the recipe, boiled in water where you will then cook the pasta. Gently wash the tender part of the asparagus under running water, then cut into smaller pieces.
Pour a few tablespoons of oil into a pan, then add the thinly sliced onion (or chopped spring onion) and cook for a few minutes over low heat.
Meanwhile, cook the pasta in plenty of salted water.
Put the asparagus in the pan and cook for a few minutes, adding a spoonful of cooking water if necessary.
Drain the pasta al dente, pour it into the pan with the asparagus and cook for a few moments, adding just a little oil just before extinguishing the fire.
Spaghetti with wild asparagus is ready: serve with a generous grind of black pepper and a sprinkling of cheese.