Everyone looks forward to the new season asparagus appearing at the markets in France. The beginning of the asparagus season can vary by about a month. Sometimes it is available from the beginning of April, but sometimes you have to wait until May. Then it has all finished by the end of June.
In the Loire Valley the asparagus you get at the market is mostly white, and mostly grown in the Sologne or around Richelieu, where the soil is sandy. If like me you prefer the green you quickly learn which producers will sell a bit of green in addition to their white. I'm currently getting my green asparagus from a producer from Loudun who comes to the markets in the Loches area. I never buy asparagus from the supermarket, as it will be three weeks old. It is important to buy asparagus that has been freshly harvested. If you buy from the producer you can check when it was harvested.
Yesterday's lunch.
Cook your green asparagus the same day as you buy it, or the day after. Prepare by bending each stem so it snaps just at the natural point where the tender tip meets the woody stem. Steam for about 5-8 minutes depending on thickness. Once plated, season with sea salt crystals, freshly ground mixed peppercorns, a few crispy lardons, a squeeze of lemon juice, a knob of butter and some grated parmesan cheese. Place a poached egg on top.
No comments:
Post a Comment