Wild asparagus has many beneficial properties: it is diuretic, detoxifying, laxative, remineralising and purifying. It has different organoleptic characteristics and a stronger flavour compared to cultivated asparagus. Asparagus spears can be cooked in a variety of ways, from classic boiling to steaming, from baking to pan-frying.
Due to their distinctly bitterish flavour, they are combined with foods that enhance this characteristic; they go well with eggs, rice, main courses with an intense flavour, but above all with strangozzi (li Strangozzi co' li Sparici), the most characteristic pasta of the Spoleto area, made with flour, water and salt , similar to noodles, but thicker and with a rougher surface.
