sparángi

Asparagus. Not so long ago it was almost impossible to find even in Athens, that is unless you knew where to look for thin tasty shoots of wild asparagus in the early spring. Even today when Greeks eat it, they often just put it in a salad.

But these days they grow plenty of it, especially in the north, where farmers specialize in the white variety almost exclusively for the asparagus-loving German market, ready in late winter and early spring–two months before German asparagus has popped above the ground.

άγρια σπαράγγια (ágria sparángi): wild asparagus, often cooked in omelettes.