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It’s French Asparagus season, and all varieties of this fresh delicacy are available in shops and the open air markets all over France.
Cultivated in French Potagers since the 1400’s, asparagus is a root vegetable still grown the traditional way in fields in France, not grown in greenhouses like everywhere else in the world.
The white asparagus is the clear favorite of the French, but green and even purple asparagus are becoming almost just as desirable. There are huge amounts of them for sale everywhere, some cities have open air markets every day, and you will see both chic Parisians in couture clothing as well as more casually dressed men and women shop for their food daily. The French take their food seriously, and often you can see a shopper feel over twelve tomatoes before choosing just the right one!
The French love their asparagus so much they have special faience dishes to serve and eat their favorite summer time delicacy! The “antique “cradles” for asparagus, as well as the faience plates are a great favorite of decorators and collectors, their bright colors are hand painted and bring great personality to a French Country home.
As a young girl, I ate my share of asparagus made by my grandmother, steamed thick stalks of white asparagus blanketed with white béchamel sauce, served with chopped hard boiled eggs and ham.
Traditionally steamed, asparagus is most often eaten as a first course with a drizzle of vinaigrette in France. Here at home, I usually eat fresh green asparagus sautéed, and prefer the thinner green variety. It’s a quick, delicious dish to serve with risotto, chicken, or filet mignon.
To make sautéed asparagus: This is such a delicious and fast side dish. Wash your asparagus in cold water, and gently dry. Snap off the lower part of the stem with your fingers, or use a knife to chop off the lower stems. Fill a frying pan {I use either my non-stick or cast iron pan} with a drizzle of olive oil, then add asparagus. Cook over medium heat, and gently stir so that most of the stalks are covered with a little oil. Add a sprinkling of sea salt, then cover your pan to keep in the moisture. Peek in once in a while to make sure you are not burning them, in 10-15 minutes the asparagus should be tender and just perfect. Bon Appetit!
Do you love asparagus, and if so, green or white? I’d love to know!
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Definitely green, very thin. The thick ones you have to trim. We had asparagus omelettes every Tuesday for just over two months. There are still asparagus to be found at the market, but they come from farther north in France–the season is over here in the south.
Easiest way to cook asparagus: spread it on a plate, put a sprig of rosemary on top, cover with plastic film and microwave a few minutes. Carefully remove the film, drizzle with olive oil, salt, pepper and serve. Basically steamed.
Lots of folks like asparagus with hollandaise sauce, too.
That faience is beautiful!
Thank you! Here in California our asparagus season is somewhat longer, but it is most likely grown in greenhouses, not like on the land like in France. {not sure about that though, parts of our California are very much like the south of France temperature wise}
I am going to try to sauté the asparagus. I’m not comfortable using plastic wrap my n the microwave any more, since supposedly that releases carcinogens. Your method sounds easy and delicious, thank you Lidy. We display our antique Majolica asparagus set from FGH in our dining room, and it adds French charm, for certain.
John Paul, I am sure that your antique asparagus plates and platters you bought from me last year look amazing in your farmhouse dining room! Try the asparagus, it’s quick, healthy and delicious!
Definitely green, I find the white so visually unappealing! The season is over in our part of France, all the temporary stands in villages and beside the road have disappeared. Sometimes we will sauté asparagus and sometimes we’ll roast it, personally my favourite is lightly steamed in an asparagus kettle which keeps the spears upright and makes sure the tips are not immersed in water. When it is plain like this even the children all enjoy it.
Susan, the white is not as pretty to look at, but when made the way my grandmama made them, they are absolutely divine!
Love it thin & green! We roast ours at 400 (tossed with Olive Oil) on a baking sheet for
about 20 minutes. Shake the pan, toss some sea salt & pepper on it,
and occasionally some fresh grated parmesan. Unfortunately everyone wants to
eat it as soon as I pull it from the oven – so it rarely makes it to the table, hahahaha!
I love asparagus from the oven, too, especially with the parmesan Rhonda!
I simply love the pretty plates you’ve shared which asparagus should rightly be served on! I’ve always loved it but have never had any variety but green. The way your grandmother served it sounds incredible! I think it’s a veggie which lends itself in so many ways to serve. Sometimes I simple add salt and pepper and some shaved parmesan. I’ve also gone fancy on Easter and wrapped it in prosciutto and puff pastry.
One of the best ways I’ve learned to cook it and to keep the stems as soft as the tips is to break off the ends as you do. Then I steam the middle portions and after a few minutes add the tips. Then everything comes out uniformly tender.
Jane
I love thin green asparagus steamed and eaten while still firm, not mushy, with nothing but salt and butter! Jeanne
Thin asparagus wins out I think, Jane and Jeanne! Both sound delicious…
I LOVE asparagus but my guess is that if I tasted it right from the garden I’d love it even more. Hoping to grab some from a local farm market soon. Love all of those specialty serving plates.