These wild asparagus, of national origin, are an excellent choice during spring, especially from April to May. They are characterized by their outdoor cultivation, which gives them a more pronounced flavor. Known for being low in calories, they are rich in water, fiber, vitamins A and C, and minerals such as potassium, phosphorus, calcium, and magnesium. Their antioxidant and diuretic properties support the nervous system and help remove fluids. It is recommended to cook them soon after harvest to preserve their properties. If boiled, the resulting water is ideal for soups or cooking other vegetables, preserving their flavor and nutrients.