Black Bryony and Wild Asparagus

Apr

2011

Written by Administrator

The time for wild asparagus and black bryony is right now and it would be a shame not to make the most of these exceptionally attractive and extremely healthy foodstuffs which speed up the expulsion of toxins from the system, while at the same time being real gastronomic delicacies...

These shoots are a key component of healthy food in springtime, especially due to their characteristic taste and interesting nutritional structure. Wild asparagus, which grow very erect, have a bitter taste. Black bryony, known locally as kuke (hooks), are so called because of their bowed heads, and they are very tasty.

Wild asparagus and black bryony quickly deteriorate – they wilt, losing their specific taste if they are not prepared immediately. They are of a firm consistency when fresh, their tips break off easily and the small leaves near the tip must be stuck to the shoot, otherwise the asparagus is stale.
During preparation the asparagus heads are usually broken off down at the woody part of the steam. They are cooked in boiling salted water for 5 to 8 minutes, depending on the thickness. In order to preserve the nutrients, the lid must be kept on during cooking, and the minimum amount of water should be used. If the asparagus is cooked too long, it loses its taste, becomes bitter, falls apart and loses its characteristic colour.
After cooking, the asparugus is drained. An even better way of cooking is to steam it. The upper part of the black bryony (the young shoots), like the asparagus, can also be eaten raw in various ways. Sometimes it is a shame to cook them as they lose their nutritional value.

In the gastronomic archipelago the choice of asparagus dishes is truly wide. It can be used in various cocktails, salads, soups, it blends ideally with pasta and rice dishes, eggs, meat, fish... In the Dubrovnik region it is usually eaten cooked, seasoned with olive oil and accompanied by boiled eggs.
Dishes of wild asparagus and black bryony should not be left off the spring menu!

Restaurants in Dubrovnik included in Black Bryony and Wild Asparagus offer:

Konoba Marco Polo , Konoba Dundo Maroje, Konoba Rozario, Restaurant Arsenal, Bistro Teatar, Oliva pizzeria, Restaurant Poklisar, Konoba Aquarius, Oyster & sushi bar Bota, Konoba Amoret, Baracuda pizzeria, Špageterija Toni, Restaurant Domino, Art restaurant Renaissance, Restaurant Nishta, Restaurant Ragusa 2 i Restaurant Klarisa.