FRESH PERTUIS ASPARAGUS
SEASON: MARCH - MAY
Pertuis is the place to be for asparagus lovers..,
Since the beginning of the 19th century, Pertuis asparagus has been cultivated in the Durance plain. This area is ideally suited thanks to the lightness and fertility of the sandy soils in the French Provence.
The Pertuis asparagus is harvested on the edge of the Luberon mountains, in the village of Pertuis, between Vaucluse and Bouches-du-Rhône. In contrast to white asparagus, they are only harvested when the head is at least 10 centimetres out of the ground.
In Pertuis, asparagus is only considered a perfect local product if one-third of its length is green and one-third is still white.
This spring vegetable can be eaten classically with a vinaigrette or butter or used in flan or omelette preparations.
Without question, it is the best asparagus money can buy.
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
