the asparagus harvest has started

Thursday, April 14, the first asparagus harvests began, a sign of spring. The harvest is technical since it is necessary to dig up the asparagus while preserving its length. A vegetable rich in antioxidants and fibre, white asparagus is already picked. “It is a variety which is not very productive, but which is not very stringy, therefore quite brittle too, hard to work”explains Christophe Giraudon, asparagus farmer in Pont-du-Château (Puy-de-Dôme).

The vegetable is cooked by the greatest. “What is interesting is the tasty taste of the tip, having the fiber, the crunch”, says Jean-Claude Leclerc, Michelin-starred chef in Clermont-Ferrand (Puy-de-Dôme). He cooks asparagus as a starter, with quail eggs and country ham. “Asparagus, we know it’s the door to spring”, assures the chef. To savor good asparagus, only three to four minutes of cooking are enough.