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Wild Asparagus time in Mallorca

Wild asparagus or “Ttrigueros” as they are known here in Spain, grow all over the Island of Mallorca in March and April.  The locals spend hours scouring the fields and roadsides filling their baskets with them. 
Growing wild throughout the Mediterranean, the Romans are believed to have been the first to domesticate asparagus. After the fall of the Roman Empire, asparagus was cultivated in their monastery gardens, along with medicinal herbs. Cultivated for more the 2000 years, asparagus will grow wherever it can find a good footing. Wild Asparagus loves secluded hedgerows and undisturbed country roads. When choosing asparagus, look for firm, brightly- coloured spears with tight, crisp tips. (Very large stalks tend to come from older plants and can be tough.). If the stalks bend without breaking it’s a good sign that they have definitely seen better days. Asparagus is usually boiled or steamed, but can be grilled or roasted for a different, slightly nutty flavour. There is a special aspa…

Lost Flavours

--> “When we loose a flavour, a fragrance, we loose a recipe” CARLO PETRINI
Most of us understand the importance of seasonality, freshness, colours and flavour in our cooking. As we become more educated about the food we eat we also see words like fresh, local, organic and artisan appearing everywhere on restaurant menus and food packaging. Although those words have never been more in fashion than they are right now, it’s often too easy to get lost in all the marketing jargon and slogans that we begin to forget what those wonderful words really mean. That is until you meet someone like Laura Buades.