Queen of Wild Spring Greens

You probably already guessed it – we’re talking about asparagus! 

Every spring, its arrival marks the start of a special season, both in nature and on the plate.

Asparagus may be small, but it’s an incredibly valuable nutritional gift from nature. After a long winter, when our bodies often feel tired and depleted of vitamins, it brings a real sense of refreshment and renewal.

It’s rich in vitamins A, C, E and K, as well as B-complex vitamins, especially folic acid, which is important for energy production and cellular health. Beyond vitamins, asparagus is also an excellent source of minerals such as potassium, iron and magnesium, which help maintain balance in the body.

It’s especially appreciated for its natural diuretic properties. It supports kidney function and helps the body get rid of excess fluid and toxins, making it a perfect spring ingredient for a gentle body detox.

Besides being healthy, asparagus is incredibly versatile in the kitchen. It can be prepared in countless ways: in simple spring soups, frittatas, pastas or as a light side dish for fish or meat. Its slightly bitter, fresh flavor adds a special character to every dish.

Below are my two favorite asparagus recipes – simple, seasonal and full of spring flavor.

Asparagus Frittata (Serves 4)

Ingredients:

1 bunch of asparagus (about 14–18 oz)

3 eggs

2 tablespoons olive oil

2–3 tablespoons asparagus stock (optional)

Salt, to taste

Freshly ground black pepper

Preparation:

Break the asparagus by hand where it naturally snaps, discarding the tough bottom part. Cut the tender part into smaller pieces.

Crack the eggs into a bowl, lightly beat with a fork and season with salt.

Sauté the asparagus briefly in olive oil. Add a few drops of asparagus stock and cook for 2–3 minutes until slightly softened.

Pour in the beaten eggs and reduce the heat. Stir gently with a spoon while cooking to keep the frittata soft and creamy.

Remove from heat, serve and finish with freshly ground black pepper.

Asparagus Soup (Serves 4)

Ingredients:

1 lb asparagus

1 medium carrot

1 small piece of celery root (about 2 oz)

1 parsley root

1 medium potato

2 tablespoons olive oil

About 4–5 cups asparagus stock

Salt, to taste

Freshly ground black pepper

A drizzle of olive oil for serving

Preparation:

Make a stock from the tough parts of the asparagus. In about 1.5 liters (6 cups) of water, simmer the tough asparagus pieces for 15–20 minutes, then strain.

Sauté the finely chopped carrot, celery root, parsley root and peeled, diced potato in olive oil for a few minutes.

Gradually add the asparagus stock and cook until the vegetables are tender.

Once the vegetables are cooked, blend everything with an immersion blender until smooth and creamy.

Season with salt, add the tender tips of asparagus cut into pieces and cook for another 3–5 minutes.

Serve hot with a drizzle of olive oil and freshly ground black pepper.