Agretti aka monk's beard is a naturally savory ingredient and in Rome it's served in a way that highlights its beautiful vegetable flavor: in agro. All you do is blanch the agretti in salted boiling water just until tender, about 1 minute, then drain and serve warm or room temp with a pinch of salt and a wedge of lemon squeezed on top. I like to drizzle a bit of olive oil over it, too. Two bunches serve 3.