Years ago when I was teaching and living in South Dakota, I had a roommate who was from a farm in Iowa. For spring break she didn't head to sunny Mexico or the Bahamas. She raced back to the farm.
What I remember most about her return from spring break was the delicious wild asparagus she brought back with her. The asparagus I had always bought in grocery stores just couldn't compare to this wild asparagus that she collected on the farm, and (gulp) even on the side of the road on her way back to South Dakota.
This spring, look for wild asparagus at roadside markets and vegetable stands if you aren't quite sure you know how to find wild asparagus yourself (you don't want to eat anything poisoneous by mistake, you know).
Get a free brochure with recipes from the Michigan Asparagus Advisory Board here.
"I was first introduced to wild foods by my mother and maternal grandmother (both of whom were fairly good foragers) and I immediately started trying to learn everything I could about such edibles. I invented my first wild food recipe by pounding together hickory nuts and berries to make a candy bar when I was five years old." - Euell Gibbons, author of STALKING THE WILD ASPARAGUS.
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