​Wild Asparagus, Asparagus officinalis,Asparagus Family (Asparagaceae)

Found in roadsides, fields, ditches
Seen blooming in June near the Rio Chama

Not truly a native wildflower because asparagus was introduced into North America by European settlers and escaped into the wild. It grows to 5 feet tall with a stout stem, airy thin branches and feathery, leaf-like stems. Flowers are tiny yellowish bells which produce a berry that turns red at maturity. Young shoots are edible: once the buds start to open, fern out, the shoots become woody. It has been widely cultivated for its young shoots since ancient Greek times. Mature asparagus, on the other hand, has been known to poison cattle and the red berries are suspected of poisoning humans. Native Americans used an infusion of the plant for rickets and a decoction with the roots was used as a foot soak for rheumatism. Source. 

Georgia O’Keeffe had a simple recipe for wild asparagus:
1 bunch (around 12 ounces) wild (or cultivated) asparagus
Butter or oil, to taste or for sautéing
Herb salt and freshly ground pepper
Wash the asparagus carefully to remove all fine sand. Cut the woody part of the stem off, keeping the asparagus in long pieces. This can be steamed for 5 to 7 minutes or sautéed for 5 minutes over medium heat. Add butter, salt and pepper to taste.
From the book “A Painter’s Kitchen” by Margaret Wood.
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If you trying to identify a different flower then you can check what other flower bloom this month. If you cannot identify a flower from the website, send a photo and where you took it to [email protected]. Read online for tips.