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It is asparagus season, and our local farm is selling out so fast that if I want a bunch or two I have to reserve!!
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Asparagus in France is traditionally steamed, and often eaten as a first course with a vinaigrette, but this year we are eating our asperges sautéd, or lightly fried. The green or violet varieties are better than the white for this, but it is a quick and delicious vegetable, ideal for accompanying a risotto, or served with thinly sliced parma ham.
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I don’t have any asparagus growing in the potager, I should remedy that soon.
To prepare asparagus as we do, snap off the lower part of the stem with your fingers, and if necessary peel away the very thin outer fibre of the stem, up to the tip. Rinse in cold water, then cook in a pan with a little olive oil, and a heavy lid over the pan to keep in the moisture. After 10-15 minutes the asparagus should be tender and just beginning to brown.
Do you eat asparagus in your part of the world? What is your favourite way to prepare it? I’d especially love to hear if you grow your own, did you find it easy? Merci et bon appetit!
PS Since quite a few of you seem to grow the stuff, how many asparagus plants are needed to provide a couple of bunches a week? Merci!
all photos thanks to google images[blank]
50 comments
This is the time of year when I begin to eat asparagus almost on a daily basis! It is my FAVOURITE food of the Summer. I saute it in butter in a griddle pan, and occasionally add a dash (literally a drop) of soy sauce and black pepper and that's it. If I don't add the soy, then it's black pepper, and thin shavings of parmesan – LOVE IT! Paula x
p.s. Loved your story about the chicken – didn't know what was more remarkable – the autopsy or the cause of it's demise!
I steam the asparagus with load of sea salt, black pepper and fresh parmesan… I am going to try your way Sharon… sounds delish… xv
I make mine like Vicki's so will also try your version! And thank you because it is 13h and I now know what we are having for lunch! Especially if I can convince Remi to make his hollandaise-ish sauce (he has his own trick that is secret)–yum!!!
I just found a dark purple variety–have you tried those yet? I will give them a go next market day…
we love asparagus in this house! to cook it, i place the asparagus on a cookie sheet, drizzle with a little olive oil, sprinkle with sea salt and pepper and pop it in the oven for about 10 minutes. easy, peasy!
It's asparagus season here as well and my beds that were planted three years ago are finally ready for regular harvesting. Growing asparagus at home is a test of patience for any gardener but the dividends are more than worth it.
We usually prepare it simply as well – lightly steamed or grilled and eaten either plain or with a sprinkle of sea salt. Mmmmmm
Yum!
Oh yes, we love it grilled! Splash a bit of Italian dressing on them and grill to your desired crispness, yummy!
I agree, I have had fresh asparagus every day for two weeks. I oven roast it with salt, pepper and really good olive oil. The last 5 minutes I squeeze a lemon then shave parm- so good.
Asparagus is very expensive in Hungary though there are huge fields especially on the sandy soil in the south of the country,they are mainly exported to the western part of Europe.There is also a proverb I can recite only in german:"bis Johanni nicht vergessen 7 Wochen Spargel essen"
In our family we eat every form as soup,side dish,salad or simply fried with breadcrumbles.Wish you delicious meals! Dorka from Hungary http://www.dorottyaudvar.co.hu
My mouth is watering…I know what's for dinner tonight!
Oh, how I love asparagus! I enjoy it most sauteed in a pan with olive oil and onions. Sometimes I sprinkle on a little bleu cheese. Oh yum!
if you are thinking about growing asparagus, start now. although not difficult to grow, you must allow the plants to grow without harvesting until the third year, so it is truly a test of patience. (i so enjoy your beautiful blog)
Yes, we love asparagus! Most often we roast it…a little olive oil, kosher salt for about 10 minutes…yum! A little Parmesan is good too.
The best asparagus I ever ate was in Turin. When it was time to order our main course after making pigs of ourselves with the antipasto, we were offered grilled asparagus with parmesan. We chose that, and were so glad we did. It was the best meal – bar none – I've ever had.
Oh wow look at those varieties. I have tried growing it but have never had much luck. I must persevere as I love it and could eat it everyday just pan sautéed in a little butter . Apparently it is very good for you.
I had the most delicious asparagus LAST NIGHT! Fresh from the garden, drizzled with evo and topped with a roasted red pepper. Delightful!
Oh, do we eat asparagus!!! My dad grows it in his garden and he won't let you leave the table – or leave in your car – without heaps of asparagus. Such a taste of spring.
Sharon, when we were in Paris last week I ate asparagus with almost every meal – it seemed to be the special at most restaurants. Delicious. Fresh Washington asparagus is just starting to arrive in stores – we like to roast ours with olive oil and salt and pepper — and a shaving of fresh parmesan. Yum – the taste of spring — and I read yesterday that it lightens your mood, so good all around!
We saute it in pan with olive oil….. with the addition of lots of cloves of garlic. How many? Depends on what is going on the next day 🙂
We love asparagus and cook it often. We use your method but also make use of the grill. Olive oil and a little kosher salt, then put it in a grill pan and set it on the bbq for about 12 minutes. Delicious!
We love asparagus and have just planted some for future harvesting. We like to grill ours on the BBQ and top it with some balsamic vinegar.
HI – looks like a lot of us have the same recipe. We drizzle olive oil over the stalks and BBQ them. They are served with a drizzle of fig balsamic vinegar and a few shavings of fresh Parmesan. J
What is it about French asparagus that makes it so delicious! The asparagus and the artichokes in France are head and shoulders above what we have here in California. You are making my mouth water — we gorge ourselves on it when we are in Normandy.
Answering your question about growing asparagus:
Yes, it's very easy to grow, and since it is a perennial, you'll cut the asparagus (the stem) at dirt level, and the roots will produce new stems until it goes dormant, and you'll have to wait for them next spring. It takes a couple of years before you can actually get enough for a meal, but each plant will last two, three years.
Ask your farmer to sell you a couple of starters, and how to cultivate them in our part of the world.
One of our favorites! Had it last night and the night before. It is asparagus season, here in So. Cal, too. Your purple is so very exotique! Pas ici…
Love it mixed with Orzo, brown rice or just by itself with a little drizzle of evoo and just a touch of Parmesan.
xoxo, Chris
My asparagus plants are 6 years old and this is my 3rd harvest season. My rule of thumb is at least 10 asparagus roots per person who will be eating them in order to have enough for a good sized bunch. I did not know that when I planted them (so I must add more!) The roots do not like to be compete with weeds, and there is a whole process for planting them correctly. I roast them in the oven at a high temp, drizzled with good olive oil, sea salt. When they are done I add a squeeze of fresh lemon and parmesan. It's heavenly. Bon appétit!
I love growing asparagus! It has been extremely easy. All you need to do is prepare the soil before you plant, and then mulch once a year. That's it. They are also really pretty to look at in the winter- almost like "green feather bushes".
We love eating them straight from the garden before we even get them inside 😉 My favorite way to *prepare* them is roasted in the oven with butter and salt.
~~laura
Well as a matter-of-fact, we just ate asparagus tonight with our meal. I love grilled asparagus with balsamic vinegar drizzled over them.
Ah..my favourite Spring vegetable…white asparagus..with ham and a lemon/butter sauce…just a perfect snack. They are one of the special treats I have at this time of year in Paris. Lovely post as usual. And I also love the berries in Spring!!
My favourite way to cook up green asparagus is to toss it in a tiny amount of olive oil and fry it on a grill pan, turning it only once. When the asparagus comes off the stove it has lovely grill marks that provide the eye with a treat as well. Serve with generous helping of crushed sea salt flakes.
Yum! Although I have seen the white variety in the super market, my heart belongs to green. They are a favorite in our household, simply tossed with olive oil and roasted in a hot over for 8 mins. They get a little brown and retain some of their crunch. Add a little salt, pepper and lemon zest and voila!
Love asparagus! I steam it but will try it your way Sharon. Sounds good!
I roast asparagus in the oven, Layer it on a pan, drizzle generously with olive oil, sprinkle with sea sat – 10 minutes at 350F. Delicious!
We eat asparagus here in the Deep South quite often. I don’t grow them because we have too many pine trees on our acreage and not enough sun. But we grow many herbs in planters so I like them steamed then add a bit of olive oil and herbs.
I have a tall Corningware coffee pot that I got as a wedding present. I threw out the coffee making part. I stand the stalks upright in about 2 inches of water and steam about 5 min. Pour cold water in to stop the cooking and they drain out bright green and tender. We eat asparagus several times a week. I tried growing some but our soil is very heavy clay, they did not like it!
How delicious is this post?? I cover asparagus with enough boiling water to cover the spears – let it sit for 5 minutes and then remove. If I am going to put them into a salad I plunge them into cold water – otherwise I add some Greek Olive oil, a squeeze of lemon and some sea salt and Voila – asparagus ready to be eaten with one's fingers, as etiquette permits. Francesca
Thanks for this..because I'm having a hard time how to grow an asparagus.
Thank you for the post–I am hungry now!
xo, Lissy
MMmmm no space to grow it but I love to cook and eat it simply steamed season with S&P; and drizzle of EVO and voila………think this could be on my lunch menu today
Thanks Sharon
Carla x
Sharon, those violet asparagus look wonderful. I've never seen them that colour. I'm going to try your method and saute some asparagus this week.
oh so sad, here in ireland who can hardly get good asparagus… so healthy, so delicious!
Adore asparagus + violet asparagus look yummy. In CA they are not a pretty as in France. xxpeggybraswelldesign.com
Living in California, we have asparagus all year long. My favorite way to cook it is to add a bit of olive oil and sesame oil, sea salt and pepper, place in a plastic bag, add asparagus and just a touch of brown sugar. tumble the asparagus in the bag to coat and then place on a baking sheet, sprinkle with sesame seeds, Roast in oven at 375 degrees. Best asparagus ever!!
Kathysue
Just wanted to say: GREAT Blog, Great Photos!! Where did you take the first Picture ( the two guys selling the asparagus) Want to buy some asparagus rom them. I'm currently on vacation in the south of france, near Hyeres.
https://greenpinkorange.blogspot.fr/
I love all-things "asparagus." In my kitchen, I have a framed print of it. I can eat it right out of a can, cold, on a salad. I like to steam it (fresh, from the market) and eat it unadorned. However, we've had no luck growing it ourselves. Green beans are easy; asparagus, not so easy. I do not enjoy chomping down on the woody, thicker part of the spears, so prefer the tips. My favorite soup mugs are French, each one with a painted image of one vegetable and its name. I like the ones with drawings of tomatoes, "tomates," and the other depicting asparagus, "asperges." The obsessive part of me has to have tomato soup in the appropriate mug and I have resorted to canned asparagus soup for the asparagus mug (although canned soups have far too much salt to be healthy!). I aim to find a good recipe in order to make my own asparagus soup at home! I do love your photos of asparagus season in Normandy.
I am just about to go out to pick up some French asparagus crowns. This white asparagus is not a common variety here in Tasmania. I am looking forward to eventually eating my own home grown spears. I am also looking forward to exploring your blog. Having French ancestry I am interested to know more about French culture.
[…] to find white asparagus in France. Find other beautiful pics of the French Asparagus season here. While many Canadians have not yet discovered the delicate gentle flavour of this spring treat, […]
I can hear you all crying ‘sacrilege’ but we cook our asparagus in the microwave. Break off the hard ends, place in a casserole or suitably sized dish. Put very liberal amounts of salted butter on top of the asparagus and just a couple of tablespoons of water. Cover with the lid or cling film not forgetting to pierce holes in the film. Cook on full power until the asparagus is tender, say 5 or 6 minutes. You lose non of the flavour or colour and the resulting juices are delicious. We like a good grind of black pepper and a sprinkling of our local Fleur de sel de I’ll de Ré. A bit of crusty bread to mop up the juice is the only other thing that you’ll need. Yummy
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