Wild asparagus

Category Vegetables, fruits, tubers and seaweed
Seasonal period: March, April, May

Green asparagus, also known as black or bitter asparagus grows exposed to sunlight. That’s why chlorophyll is produced by the plant, which turns it green. These asparagus are highly appreciated for their taste and the time of the year they are available at, which goes from November to March.

Their nutritional values are pretty much the same as white asparagus, although the taste of green ones is a bit more intense and the white ones are milder.

Nutritional information (0.1 kg)
Energy
28.0
kcal
Carbohydrates
2.0
g
Proteins
2.9
g
Lipids
0.6
g
Sugars 0.0 g
Salt (Sodium) 0.0 mg
Folic acid 0.0 ug
Vitamin C 21.6 g
Vitamin A 0.0 ug
Zinc 0.51 mg
Iron 1.3 mg
Calcium 27.7 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 0.2 g
Monounsaturated fatty acids 0.1 g
Saturates 0.1 g
Fiber 1.7 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
Orburu eta otarrainxken entsalada epela barazkiekin
50 min

Orburu eta otarrainxken entsalada epela barazkiekin

  • Plater mota: Pintxoak
  • Tenperatura: Epela
Borage with low-temperature poached eggs and Iberian ham
90 min

Borage with low-temperature poached eggs and Iberian ham

  • Type of dish: Vegetables
  • Temperature: Hot
Chard filled with spidercrab and garnished with clams and asparagus
50 min

Chard filled with spidercrab and garnished with clams and asparagus

  • Type of dish: Shellfish, Vegetables
  • Temperature: Hot
  • Cuisine type: Basque cuisine
Fideuá de percebes, almejas y trigueros
50 min

Fideuá de percebes, almejas y trigueros

  • Tipo de plato: Marisco, Pastas
  • Temperatura de consumo: Caliente
"Fideua" with clams and wild asparagus
50 min

"Fideua" with clams and wild asparagus
Foie-gras milorria, ahuntz gazta eta sagar karamelizatua
24 h

Foie-gras milorria, ahuntz gazta eta sagar karamelizatua

  • Plater mota: Hegaztiak
  • Tenperatura: Beroa
Esparragos naturales y alcachofas con salsas frías
45 min

Esparragos naturales y alcachofas con salsas frías

  • Temperatura de consumo: Frío
  • Tipo de plato: Verduras y hortalizas
Crema de espárrago triguero con huevo trufado.
45 min

Crema de espárrago triguero con huevo trufado.

  • Tipo de plato: Verduras y hortalizas, Huevos, Aperitivos y canapés
  • Temperatura de consumo: Templado
Grilled crayfish with vegetables
45 min

Grilled crayfish with vegetables

  • Type of dish: Shellfish, Vegetables
  • Temperature: Hot
  • Cuisine type: Basque cuisine
Kokotxas’ hake cheeks in green sauce
30 min

Kokotxas’ hake cheeks in green sauce

  • Type of dish: Fish
  • Temperature: Hot
  • Cuisine type: Basque cuisine
‘Kokotxas’ hake cheeks with asparagus and artichokes in green sauce
45 min

‘Kokotxas’ hake cheeks with asparagus and artichokes in green sauce

  • Type of dish: Fish, Vegetables
  • Temperature: Hot
  • Cuisine type: Basque cuisine
Marinated mackerel loins
45 min

Marinated mackerel loins

  • Type of dish: Fish, Appetizers and canapes
  • Temperature: Cold, Warm
Marinated prawn and vegetable salad
90 min

Marinated prawn and vegetable salad

  • Type of dish: Shellfish, Vegetables
  • Temperature: Room temperature
Menestra de verduras naturales
120 min

Menestra de verduras naturales

  • Temperatura de consumo: Caliente
  • Tipo de plato: Verduras y hortalizas
Menestra de verduras naturales
120 min

Menestra de verduras naturales

  • Temperatura de consumo: Caliente
  • Tipo de plato: Verduras y hortalizas, Huevos, Plato único
  • Tipo de cocina: Cocina vasca
Barbadin-xerrak txipiroidun arroz krematsuaren gainean
60 min

Barbadin-xerrak txipiroidun arroz krematsuaren gainean

  • Plater mota: Arraina, Itsaskiena
  • Tenperatura: Beroa
Ketuen tartarra
10 min

Ketuen tartarra

  • Plater mota: Arraina
  • Tenperatura: Hotza
  • Osagarriak: Hornigaiak
Cigalita asada y ahumada con vegetales de temporada
30 min

Cigalita asada y ahumada con vegetales de temporada

  • Temperatura de consumo: Templado
  • Tipo de plato: Marisco, Verduras y hortalizas
Bacalao tres gustos

Bacalao tres gustos

  • Temperatura de consumo: Caliente
  • Tipo de plato: Pescado
  • Tipo de cocina: Cocina vasca
Barazkiz betetako erreboiloa muxilen saltsarekin
3 h

Barazkiz betetako erreboiloa muxilen saltsarekin

  • Plater mota: Arraina
  • Tenperatura: Beroa
Vegan futomaki sushi with asparagus and avocado
45 min

Vegan futomaki sushi with asparagus and avocado

  • Type of dish: Rices, Vegetables
  • Temperature: Room temperature
  • Cuisine type: Asian cuisine, Vegan cuisine
Barazki brotxeta ekialdeko saltsarekin
30 min

Barazki brotxeta ekialdeko saltsarekin

  • Plater mota: Aperitiboak eta kanapeak
Warm green asparagus and artichoke salad with bacon vinaigrette
50 min

Warm green asparagus and artichoke salad with bacon vinaigrette

  • Type of dish: Vegetables
  • Temperature: Warm, Cold
Ensalada templada de pichón con emulsión de maíz

Ensalada templada de pichón con emulsión de maíz

  • Temperatura de consumo: Caliente
  • Tipo de plato: Carnes
White and green asparagus tempura
45 min

White and green asparagus tempura

  • Type of dish: Finger foods
  • Temperature: Hot
Ensalada de espárragos blancos y trigueros con salsa armagnac
50 min

Ensalada de espárragos blancos y trigueros con salsa armagnac

  • Tipo de plato: Verduras y hortalizas, Ensaladas
  • Temperatura de consumo: Ambiente