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As soon as Spring starts, grab a basket and venture into the forest, wild asparagus are shooting up among the dead leaves. Small and with a slightly bitter taste, there are so many ways you can use these unique early Spring vegetables.
Wild asparagus plant
Starting from late February into March and April, you can forage wild asparagus in the forests of the Cote d’Azur, among patches of grass, where it is humid but sunny.
They look like sticks coming out of the grass as they are straight and dark green. Once your eye gets used to seeing them, you will find them everywhere.
They are much smaller and thinner than the regular asparagus. Their flavour is a concentration of asparagus and perfectly combines with egg and Parmesan.
There are many other ways you can serve wild asparagus.
- Use them in frittata or risotto.
- Season with extra virgin olive oil and serve with any matured cheese and/or bacon.
- Or simply mix them in a salad.
Since wild asparagus are slightly bitter, I used them to top little flans that enhance and complement their flavour. I added some carrots to contrast with some sweetness.
Cooking wild asparagus
Wild asparagus are very small, thin and tender, you can either steam or stir fry them. I quickly steam them in the microwave:
- Wash them and cut them into 10 cm / 4 in.
- Put them vertically in a glass with 1 cm ( 1/2 in) of water
- Steam them covered in the microwave for 3 minutes.
- They are ready to use as you wish.
Making the flans
Prepare the moulds
- Coat the moulds with oil and crumbs
- Lay the asparagus in the bottom of the moulds
Prepare the carrots
- Clean the carrots and boil them for 20 minutes
- Mash the carrots and let them cool down completely
- Whip the butter until soft, then add the eggs
- Sift the flour with the baking powder and the salt and add to the mix
- Last, add the carrot mash and the cheese
- Pour the mix into the moulds
- Bake for 30 minutes in a hot oven at 180 C – 355 F
- Let them rest for 5 minutes then turn them upside down and fill the holes with fresh tomatoes or any other fillings you like
- Serve warm or at room temperature.
How to serve these mini flans
This recipe is perfect for wild asparagus as you can use as many asparagus as you like. The flavours combine perfectly and it does not matter the quantity of wild asparagus you forage.
I filled them with fresh tomatoes, but you can use your imagination and add any other type of fillings.
You can serve them as starters with a salad, display on a buffet table or bring them on a picnic.
More savoury vegetable starters
If you like this recipe and you would like to make a buffet with more vegetable starters, here are some ideas:
- Wild asparagus flans
- Baked frittata with wild mushrooms
- Italian zucchini frittata
- Fried zucchini flowers
- Fried eggplants balls
- Italian zucchini frittata
- Fried zucchini flowers
- Fried eggplants balls
Other recipes you can make for a Spring picnic
If you are planning to make this bread for a picnic or for a brunch/lunch buffet, here are some other recipes you may want to include in your menu:
- Italian cheese bread
- Beef sausage hand pies
- Heidi pie
- Cheese gougere bourguignonne
- Sausage rolls
- Wild asparagus flans
- Rissole a la Dauphine
If you are making these wild Asparagus flans leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋Wild Asparagus Flans
Ingredients
- wild asparagus any amount you fetch
- 3/4 cup (affiliate link)(affiliate link)butter 5 oz (at room temperature)
- 4 (affiliate link)(affiliate link)fresh eggs
- 3 boiled carrots
- 1 cup (affiliate link)(affiliate link)flour
- 1 package (affiliate link)(affiliate link)baking powder
- 1/2 cup (affiliate link)(affiliate link)freshly grated Parmesan
- 1 tsp (affiliate link)(affiliate link)salt
- 1/2 cup breadcrumbs for coating
- (affiliate link)(affiliate link)olive oil for coating
Equipment
- (affiliate link)(affiliate link)Mini Measuring Set
- (affiliate link)(affiliate link)Measuring mugs
- (affiliate link)(affiliate link)Silicone Baking Cups
- (affiliate link)(affiliate link)Muffin pan
- (affiliate link)(affiliate link)Braun blender
- (affiliate link)(affiliate link)Baking Utensil Set
Instructions
Pre-steam the asparagus
- Wash the asparagus and cut 10 cm length
- Put them vertically in a glass with 1 cm ( 1/2 in) of water
- Steam them covered in the microwave for 3 minutes.
Prepare the moulds
- Coat the moulds with oil and crumbs
- Lay the asparagus in the bottom of the moulds
Make the batter
- Mix the butter until it is creamy
- Add 4 eggs and mix
- Add the boiled carrots and mix
- Sift the flour with the baking powder and mix all together
- Last, add the cheese and a tsp of salt
- Pour the mix into the moulds
- Bake for 30 minutes in a hot oven at 180 C – 355 F
- Let them rest for 5 minutes then turn them upside down and fill the holes with fresh tomatoes or any other fillings you like
- Serve warm or at room temperature.
Video
Notes
- Wild asparagus can be found in the Mediterranean climate from late february till April
- They are much smaller and thinner than the regular asparagus. Their flavour is a concentration of asparagus and perfectly combines with egg and Parmesan.
- Wild asparagus are very small, thin and tender, you can either steam or stir fry them. I quickly steam them in the microwave
- There are many other ways you can serve wild asparagus.
- Use them in frittata or risotto.
- Season with extra virgin olive oil and serve with any matured cheese and/or bacon.
- Or simply mix them in a salad.
Ramona
Oh, waw. I’d love to venture a little with a little basket around the Côte d’Azur forests. Heavenly experience.
I don’t think I’ve ever had wild asparagus and I’m sure it tastes amazing. I absolutely love combining egg with asparagus and Parmesan and this recipe sounds pure perfection that I must try. Thank you so much for sharing this delicious recipe.
Laura
I am glad you like them Ramona, I love this time of the year when I can go and fetch my asparagus
Jacqueline Debono
It’s so wonderful to be able to go out and forage for ingredients and then cook with them! I love wild asparagus and these flans are amazing. I have muffin trays but I really need to get some mini bundt molds. Your flans look fabulous!
Laura
Thank you Jacqui, you must make one of your pasta with them