PRIMÉALE ASPARAGUS Calibre 22+
SEASON: MARCH - MAY
This wonderful French Asparagus is from Priméale, the leading French asparagus grower. They select their asparagus from the Landes region for its tender texture and delicious flavour. Fragrant and fruity, Landes asparagus has a refined nutty taste that will not disappoint.
Asparagus is an important part of French cuisine and holds cultural significance, particularly during the spring months when it is in season. It is celebrated in various regional dishes and festivals across the country. French green asparagus has a slightly sweeter and more grassy flavour than white asparagus and is often described as nutty and earthy with subtle hints of bitterness.
Until the 19th century, asparagus remained a luxury product, accessible only to the wealthy. It only began to become democratised with the improvement of farming techniques and the appearance of new varieties. The cultivation of asparagus sprouted first in the Parish region, then in the Loire Valley. Asparagus then conquered Aquitaine, Provence, and the South of France before methods were adopted by farmers throughout Europe.
NET: 800g
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HOW TO PREPARE AND COOK GREEN ASPARAGUS
Trim the asparagus in the same way as for the white variety above. The woody ends can be used to add flavour to a soup, so nothing is wasted. Unlike white asparagus, green should not need too much peeling when young and fine, maybe just an aesthetic tidy up.
Put a large pan of water over a high heat. When it is boiling vigorously, add a tablespoon of salt, then add the green asparagus. Keep the pan at a fast boil for 5 minutes, then remove and drain the asparagus. Either serve immediately, or plunge into a bowl of iced water to stop it cooking and preserve the colour. When you are ready to serve simply warm through with some unsalted butter in a pan, adding salt to taste.
KING CRAB & ASPARAGUS QUICHE
The recipe for the pastry has been adapted from one used at the River Cafe. Perfect for brunches, light dinners, or when you simply want to treat yourself to something special. The combination of premium seafood and seasonal vegetables creates a sophisticated flavour profile that's surprisingly easy to achieve at home.
ASPARAGUS WITH SUMMER TRUFFLES
There are few vegetables that stand alone as well as Asparagus. In France 'le légume royal' is often served as a starter with a simple vinaigrette, in Italy it is served with Parma ham.
Steamed, roasted or grilled these delicious spring stems are super versatile and marry well with a host of other fantastic ingredients.
SEASONAL VEGETABLES & SALADS
