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Nature: Asparagus from the Luberon

In spring, this vegetable topped the tables of the region

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Nature: Asparagus from the Luberon
She points the tip of her nose with the arrival of spring. It's asparagus. Blanche, violette, vert, direction Luberon to choose them and cook them in all sauces! A sandy soil, sunshine, asparagus from Provence have everything to please even if this year they have been a little behind with the weather rainy season.

Asparagus is the seasonal vegetable par excellence. Fugace, his season is very short: two months. The white asparagus is sweet and delicate, the violets are a little more typical and the green ones are more fruity. In the past green asparagus was rare and had the preference of the bourgeoisie, and the white ones were reserved for the people. Today it is almost the opposite, the green asparagus is common and the white are sought after for their sweetness. Cathy is a market gardener and producer of asparagus in Oppède le Vieux, in the Luberon. She holds the market gardener's carrot and grows in her garden various kinds of asparagus, white, green violets ... "When the asparagus crunch is because they are fresh," says Cathy. "When the asparagus sees a little light it becomes violet, and if it is allowed to grow too much and it sees the light of day it will open and will no longer be salable. Green asparagus is a particular variety that remains closed when it grows. "

Green asparagus in olive oil and lemon sabayon

16 to 20 green asparagus

juice of 2 lemons
3 egg yolk
10 cl of good quality olive oil
100 g of Pyrenean sheep tomme (dry)
Salt, ground white pepper

Cut the dry base of the asparagus. Immerse them for 4 to 5 minutes in boiling salted water. Immerse them in ice water to stop the cooking and keep the beautiful green color.

Whisk 3 egg yolks in a bowl, add the juice of 2 lemons, 2 pinches of salt and white pepper. Beat it all the time. Place the bowl on a saucepan of simmering water.

Whisk in the olive oil and thicken until the consistency of a cream. Arrange the asparagus in 4 plates, nap them with sabayon and taste with some shavings of sheep tomme.


In boiling salted water, tied in boots, throw the white asparagus into the pot for 3 minutes. You cut the flame and when they fall into the bottom it is that they are cooked.

Cut into 2 or 4 according to size and searched in a mixture of butter and olive oil in a frying pan over medium heat. Some parmesan shavings when serving or dried bonito.

White asparagus, white sauce
4 people

Count 3 to 5 white asparagus per person according to the caliber (extra-fresh).

- 100 g of butter
- 40 g flour
- 50 cl chicken broth or asparagus broth
- Juice of ½ lemon
- Salt pepper.

Wash and peel the asparagus. Cut the dry base of the stems and bind them together. Boil a large quantity of salted water.

Drop the asparagus, cut the fire, cover and let cook by inertia 8 to 12 minutes according to the caliber (check the cooking with the point of a knife).

Drain them and pat them on a cloth. White sauce: In a saucepan, melt half of the butter without coloring over a gentle heat.

Add the flour all at once and cook for 2 to 3 minutes, mixing constantly with a whisk. When you get a paste without lumps, pour the broth at a time and whisk until the sauce thickens like a béchamel.

Salt and pepper, add the lemon juice and the remaining butter (cold) into small pieces. Whisk the mixture to air.

Arrange the asparagus in 4 plates, coat them with white sauce and taste immediately.

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