Pousse-Pied (Sea Asparagus / Sea Beans)
Salicornia virginica

It may be eaten fresh, in a salad or sautéed with garlic and butter and served as an alternative vegetable. It can also be pickled and made into a fine vinaigrette.

Sea Asparagus is a salt tolerant plant. To lessen the salty taste it should be blanched for 30-45 sec. Rinse with cool water to stop the cooking action. This can also be achieved by soaking the shoots in cold water for 1 to 2 hrs.