Either white or green asparagus with a vinaigrette dressing have been part of the French cuisine for several centuries.
Asperges marinées
Sert 6 personnes (French)
Use organic ingredient.
1 1/2 pounds (670 g) asparagus
2 Tbs. (30 ml) red wine vinegar
1/2 cup (120 ml) olive oil
fresh thyme, chopped parsley and onions
1 chopped, hard-boiled egg
drained capers
un 1. Bring 2 quarts (about 2 liters) of water with a little salt to a boil over high heat.
deux 2. Cook the asparagus until tender about 2-3 minutes, then drain.
trois 3. Add cold water to cover the asparagus for 5 minutes. Drain again and pat dry with paper towels.
quatre 4. Whisk together the vinegar, oil, thyme, parsley, egg, capers, and onions.
cinq 5. Plate the asparagus and pour the vinaigrette over them.
Asparagus plants take about two years to grown.
Then the bed will produce crops for the next 20-30 years!
White asparagus are picked before they peek through the soil.
They are sweeter and more tender than the green variety.
