Denis gave us his advice on choosing, peeling and serving them. Raw if very fresh. Cooked, of course, and he explained the different cooking methods to us. He left us a great recipe for the famous mousseline sauce that goes very well with asparagus.
Monique, from Nancy, reminded us that you can make a soup with the heels of asparagus.
Prices: currently 16’90 per Kg at “lulu” our primeur in the central market of Nancy.
Our leader
Denis Tabouillot, restaurant “the small counter” and hotel of the pages quai des petits bosquets in Lunéville.
Our culinary expert
The barbecue king is our guest and he explained to us how to choose a good barbecue.
One day a trade
Yannick Martineau is