Anyone who’s lucky enough near a seaside has probably taken the time to do some beachcombing. One of the treasures likely missed is this delightful one called sea asparagus. Gathering some of nature’s bounty is quick, easy and sustainable — and tasty!
It’s a simple and salty side dish to accent any wild game or seafood dish.
Sea asparagus or pickle weed is a common estuary plant found along the shoreline of the Pacific Northwest. The best time to harvest is late spring to early summer sea asparagus when the new shoots are growing.
This is a simple recipe that anyone can follow:
After you have picked your sea asparagus and brought it to you kitchen either at home or beside the campfire, you will want to ensure all the roots are cut off and rinse it in fresh water, then let it soak for an hour or so in fresh water.
Once you are nearing the end of the soak, add 1” of water to a pot with a steam basket inside.
Bring the water to a boil and add the sea asparagus and cover.
Steam it for 15-20 minutes.
Plate the asparagus with a bit of butter, no need for salt as the plants holds its own.