Asparagus
History
Originally from the Mediterranean basin, wild asparagus was eaten by the Greeks and Egyptians.
The Romans cultivated it, then it was somewhat forgotten until it found favour with the finest gourmets during the Renaissance. Asparagus has always been considered a luxury product and appreciated in the royal courts. In Versailles, Louis XIV demanded to have it at his table all year round. His gardener, Jean-Baptiste de La Quintinie, had to find a way to meet the king's demands and invented an ingenious system of cultivation under cover. He also used the technique of forçage, which forced the fruit and vegetables to develop outside the normal flowering periods.
Asparagus became more democratic in the 19th century, when cultivation spread to the Paris region and the Loire Valley. It eventually conquered Aquitaine, Provence and the South of France, which then became major producing regions.
Varieties and Flavours
Of the many varieties of asparagus in the world, there are four main types:
- White Asparagus: which has grown underground, without light, has a fine and delicate taste.
- Purple Asparagus: a white asparagus whose tip has turned purple under the effect of light, slightly bitter but very fruity.
- Green Asparagus: which has grown in the open air and has a marked flavour and a sweet bud.
- Wild Asparagus: crunchy and with a delicate flavour.
The Question on Everyone's Mind
How can you eat asparagus all year round?
If you love asparagus and want to eat it at any time of the year, just blanch it for two or three minutes in boiling water and place it in your freezer for up to eight months.
How to Eat Them
Asparagus is eaten cooked, hot or warm, with a vinaigrette, a hollandaise sauce, a mousseline sauce or a mayonnaise. It can be used as a dip for boiled eggs.
It should be eaten fresh: with a well closed bud, a slightly shiny heel and an intact stem. It can be stored for three days in newspaper or a damp cloth in the vegetable compartment of a refrigerator.
A Recipe
Green Asparagus Provençal Style:
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Preparation time: 20 mins Cooking time: 10 to 15 mins depending on the size of the asparagus Difficulty : easy Cost: €€ |
Ingredients for 5 people: 1kg of green asparagus |
- Wash the asparagus. Cut off the white part of the stalk.
- Put them in an ovenproof dish and coat them with olive oil.
- Add salt, pepper and the Provençal herbs. Leave to marinate for 15 minutes.
- Put the dish in the oven at 210 degrees (gas mark 7) for 10 to 15 minutes.
- Add a few shavings of local ham and parmesan cheese.
- Serve hot or warm.
- Enjoy!
Where to Buy Them
Asparagus is the spring vegetable par excellence. You will find it on the market stalls in April, May and June, and sometimes in July.
You can find the addresses of the producers on https://granvillage.com/l/13-provence-alpes-cote-d-azur/?product=84
Aspargus Events
The Mormoiron Asparagus Fair has taken place every year for the past 27 years around mid-April. This event brings together a hundred or so stands selling local produce, arts and crafts or offering tasting workshops and cooking competitions. Atmosphere guaranteed!
