Asparagus!

Green asparagus from Les Landes were in the market for the first time this spring, a true cause for celebration.  The area of Les Landes is just north of the Béarn, and is known for its sandy soil (and in 2022, for its terrible forest fires!) that is perfect for asparagus. Les Landes asparagus is considered to be the finest in France.

White asparagus arrived the week week before, but I have never really understood its appeal. Les flavorful, more fibrous and more expensive (?!), I generally leave it to those who love it – my apologies if that is you, please feel free to email me and tell me why I am wrong.

Anyway, very fresh asparagus is quick and easy to cook and is done in moments.  Wash the asparagus well, then snap off the tough bottom part of the stem. I dont think that there is any need to peel. I prefer the fat stems, and like them simply steamed with sea salt, pepper, a few tablespoons of water and a big knob of butter.  Bring to a boil, then lower the heat, cover and cook gently  until the stems are tender but not soft, about 4 minutes. Remove the spears to a warm serving plate, then reduce the cooking liquid until syrupy and spoon over the asparagus.  With a roasted farm chicken, Heaven!

Note, here I have added a bay leaf, as we just completed pruning the very busy bay laurel that grows in our yard, and have dried a bunch for future use.

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6 thoughts on “Asparagus!”

  1. Your asparagus looks lovely! I am curious as to why you dried your bay if you have it growing in your yard. Why not just pick it fresh? Does drying improve it?
    Thanks

    1. Hello Lisa:

      Thanks for your question. Drying does mellow the flavor a little – if you have ever rubbed fresh bay then rubbed your eyes, you will know that the oil of fresh bay is very strong! And strong flavors are avoided in French cuisine. Harmony and balance. However, the truth is that the bay tree had gotten a bit out of hand and needed trimming, so we dried what we thought we could use in the near future and give to neighbors, the rest went through the chipper for mulch, very savory smelling mulch that is!

  2. Scott Buchanan

    Bethany Jean Clement just wrote in the Seattle Times: “More elaborate preparations were almost always hugely disappointing. One notable exception: the asparagus with chèvre vinaigrette, green onions and toasted pine nuts served annually at Le Pichet, as well as, back then, at Cafe Presse (R.I.P.).” We must either have this recipe or you must demand Le Pichet put it on the menu so we can enjoy it there. Otherwise it’s totally unfair to read about this great preparation of asparagus without access to it.

  3. Scott Buchanan

    Bethany Jean Clement Wrote in the Seattle Times: More elaborate preparations were almost always hugely disappointing. One notable exception: the asparagus with chèvre vinaigrette, green onions and toasted pine nuts served annually at Le Pichet, as well as, back then, at Cafe Presse (R.I.P.). Can you publish the recipe? I’d go to Le Pichet, but they don’t seem to be offering it.

  4. Scott Buchanan

    Bethany Jean Clement Of the Seattle Times writes about asparagus: More elaborate preparations were almost always hugely disappointing. One notable exception: the asparagus with chèvre vinaigrette, green onions and toasted pine nuts served annually at Le Pichet, as well as, back then, at Cafe Presse (R.I.P.). Can you provide or post this recipe? It’s not currently on the menu at Le Pichet.

  5. Scott Buchanan

    Can you post or provide the recipe for the asparagus with chèvre vinaigrette, green onions and toasted pine nuts that was served annually at Le Pichet? It’s not currently on the menu, so I can’t have it there.

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