I must say, one of the most delicious tasting wild green vegetables that grow free for our enjoyment. Asparagus seems to grow mostly around disturbed land, pathways, around telephone poles, and roadways. However, I would stay away from the plants within 100 yards of a public road or highway because of contamination. The best way to know where it grows is to get out there and look for the mature plants. Most asparagus hunters have specific locations they go to year after year to harvest. You may even want to mark all your favorite locations by GPS. The new sprout is difficult to find, so locating the older dead plant is the best way to hone in on the fresh sprouts.
Once you have found the old plant, start moving the grass or leaves around to expose them. Unless they are obviously shooting upward above the forest litter. They are pretty tender up to a foot usually. Six inches or lower they are the best. The look of the new asparagus sprout is almost identical to the store bought version and the taste is absolutely worth every second of searching.
Heat your skillet nice and hot for this one. Add a small amount of animal fat or olive oil, sear on high heat, add garlic, sea salt, and black pepper. Heat for just a few minutes and the result will be a still crunchy yet tender, smokey flavored vegetable treat. Besides the fiddlehead, the taste of wild asparagus paired with fresh venison or rabbit, and a day in the woods, is really outdoor dining at its finest. Add some wild duck potatoes or cattail root (future posts), and you've got yourself a full course, delicious, wild meal. And of course, it's bound to be better if you can share it with someone you love! Until next time, thank you for reading and stopping by to spend some time with us at Garrow's Guns & Arrows!