Every year Chateau Gaudrelle in Vouvray AOC have an asparagus and wine tasting weekend when the asparagus is right at its peak.
Alexandre Monmousseau showing he is more than just a winemaker.
Perfect white asparagus from Braslou, only €5 a kilo.
The cooked asparagus disappeared before I got a chance to photograph it last year.
Served with mousseline sauce (mayonnaise mixed with whipped egg white) made by Laetitia,
and Chateau Gaudrelle wines.
Terra Vitis is a certification for sustainable agriculture.
This year's asparagus weekend is 3-5 June. Full details here in case you want to attend.