Reflections on My 40 Years in Umbria

Early spring is a bountiful season. Wild asparagus abound in our garden, in the hills around our house and on the property at Genius Loci. Maurizio began taking both Mar and Michael as young children on "asparagus hunts". They were armed with walking sticks to poke at rocks or shrubs to frighten away any possible lurking snakes, with Spanish broom twines to tie their bunches and a small basket to put the bunches in. There was never any plastic with them on their outings.

While Maurizio taught them at a very tender age how to "eye" the prickly plants and how to judge the right moment to pick, more than that he taught them to appreciate the bounty of nature, to fully realize the delight of "being one" with nature: observing, admiring, and respecting the natural environment... and marvelling at its abundance.

Still today, it is a highlight for Mar and Michael to go off on an "asparagus hunt" with their Dad. Just as when they were young, they are eager to show off their "catch" with a sense of pride...dreaming of the culinary delights which await them throughout the year.

While there are several ways to preserve fresh wild asparagus, we like to sauteè them, broken/torn into small lengths, in our own olive oil for a minute or two - cool them and prepare small/individual portions in containers, well-covered in their fragrant oil, to be frozen.

By the end of spring we usually have a supply of at least 40 portions (after giving Michael at least 20) in the freezer to be enjoyed in a variety of ways: on bruschette, in an omelette, on pasta (alone, with shrimp, with mixed seafood, with mushrooms, with guanciale, in "white" lasagne, etc.

Wild asparagus, one of spring's greatest treats!