Wild asparagus. A vegetable rather like a tough chive, a spindly stem, with a swollen budding head similar to a small asparagus spear, almost like a green grape hyacinth. It has a mild oniony asparagus flavour and is best cooked by blanching for 60 seconds at a rolling boil. Excellent in risotto or for adding to an omelette. We are interested to find that it does not produce the pungent urine so characteristic of conventional asparagus.