It grows in stony woods, normally situated towards south. It is very
common to pick up its shoots, which sprout in Spring time, in order to
prepare some bunches and then cook them as the cultivated species, but
asparagina has a stronger flavour compare to asparagus.
Use It is a very refined plant to cook and some restaurants are used
to have it in their menu in the period from April until May. It is
a diuretic plant and it is a good advice not to boil it too much;
the best thing to do is cooking its tops steamed. Asparagina and especially
its tops can be served with oil and lemon, in omelettes, or can be
used to prepare risotto and taglierini with asparagina and cream.
Picture and text of Tebaldo Lorini Translated by Gianna Toni