The asparagus of the Gard
FR - Asparagus from the Sands or Celestine from the Camargue ? Violet or wild ? Which of these asparagus do you prefer ?
As it is harvested from the beginning of March in the Camargue, then in Uzège and the lower Rhône valley, and as we find it on the market stalls until the beginning of summer, you can make your choice by testing its varieties.
Low in calories, rich in magnesium, potassium, iron and antioxidants, carotenoid pigments, vitamins C and B9..., the asparagus is best eaten lightly scalded, in order to appreciate its nutritional and taste values to the full.
The asparagus of the Gard is a delight for lovers of good cooking. It is a delicate and gastronomic product par excellence. White or green, it is best eaten as a starter, but does not hate a few incursions with main courses.
Tartar of asparagus : Remove the stalks of the asparagus and peel them. Keep the part between the white tail and the part to be eaten, then cut into cubes.
Cooked for a few minutes in boiling salted water. Drain.
Grind the pieces with olive oil, herbs and a little bit of salt (why not a touch of celery salt instead of the traditional salt). Prepare toasts and present the tartar on top of them.
Green asparagus all'italiana : Boil slightly salted water. Dip the whole green asparagus in it for a few minutes. Rinse with cold water. Serve warm or cold, with a dash of olive oil and a few grains of coarse salt.
Risotto with green asparagus : Cook round rice for risotto (about 20 minutes), which was first fried with a chopped shallot and a little bit of olive oil. Gradually add the vegetable stock. Monitor the cooking and add more stock if necessary.
At the end of the cooking time, add the scalded green asparagus cubes. Serve with a sprinkling of parmesan or pecorino romano cheese. It's delicious !
Would you like to follow FR - FR -another recipe ? Find the asparagus with hazelnuts from the restaurant Le Bajana, in the Recipe section.