Wild Asparagus is more slender and tender and a bit more subtle in flavour than the garden variety. Due to their slender nature they do not need to be cooked for long; just cut off the woody ends and boil or steam long enough to make them flexible yet crisp.

The tender green shoots are very tasty and can be added to just about any dish. They are delicious in an omelette or served as a side-dish with salmon and new potatoes. To garnish, a twist of lemon and garlic butter perfects their divine taste.