Olive Oil Braised Wild Asparagus (Tilkişen)
Quick answer
You can prepare it by cleaning fresh wild asparagus and sautéing them with garlic and olive oil. Serve it either at room temperature or with a squeeze of lemon.
- Total time
- 35 dk
- Servings
- 4
- Calories (est.)
- ~140 kcal
- Difficulty
- kolay
tilkişen recipe · wild asparagus · aegean olive oil herbs
35 dk · 4 servings · 140 kcal
Ingredients
- 500 grams fresh wild asparagus (tilkişen)
- 4 tablespoons olive oil
- 3 cloves garlic (finely chopped)
- 1 medium onion (sliced)
- 1 teaspoon tomato paste (optional)
- 1/2 tea glass warm water
- Salt
- Black pepper
Method
- Trim the tough bottom parts of the wild asparagus and wash thoroughly in plenty of water.
- Heat olive oil in a wide pan and sauté the sliced onions until soft.
- Add finely chopped garlic and optional tomato paste, sauté until fragrant.
- Add the asparagus to the pan and toss in the olive oil for a couple of minutes.
- Add warm water, salt, and black pepper, then cover the pan.
- Simmer on low heat for about 15-20 minutes until the asparagus is tender.
- Serve lukewarm or cold after it reaches room temperature.
To balance the slightly bitter taste of wild asparagus, drizzle some freshly squeezed lemon juice over it before serving.
FAQ
What is tilkişen and where is it found?
Tilkişen is wild asparagus that grows naturally in the mountainous regions of the Aegean and Mediterranean during spring.
Is wild asparagus eaten hot or cold?
It is generally recommended to consume it lukewarm or at room temperature as an olive oil mezze or side dish.
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