White Asparagus

This time last year I was amazed by the white asparagus crop in the Pays de L'Aude. The weather was very warm for April and the river was alive with the waters from the freshly melted snow in the Pyrenees. Crops were being harvested from patches of rich soil close to the river bank. These were not large fields but manageble small plots often on a shallow bend of the river. The asparagus itself comes in many shapes and sizes but this region prides itself on the tall and thick spears which are primarily sold by the producers on roadside stalls or make their way into the local village markets.

White asparagus is quite particular and subtle in flavour and is probably best garnished and presented with softened melting butterwith a little salt and freshly ground pepper, or a mild white wine vinegar based dressing. Nothing should complicate or distract you from this experience. A rose wine, from the not too distant Etang des Colombes, Corbieres washed the lot down.