The colour of Asperges du Blayais PGI is defined by the colour of their tips. For white asparagus, the tip is white, whereas for purple asparagus, the tip is pink to purple. The rest of the shoot is white, and may display a slight pink hue.
This delicacy is characterised by the melt-in-the-mouth quality of the tip, tenderness and sweetness along the whole length of the spear, which is not stringy or bitter, and its very thin skin.
How to prepare
Ingredients
- 500 g Asperges du Blayais PGI, cut and pealed
- 2 eggs, beaten and seasoned with salt and pepper
- 50 g breadcrumbs, 50 g grated parmesan - combined
- 3 tbsp oil and 1 knob butter
- ½ lemon
- a few parsley sprigs
Instructions
1. Steam the Asperges du Blayais PGI for 10 min or until al dente.
2. Dip the Asperges du Blayais PGI asparagus in the beaten egg mixture seasoned with the salt and pepper, then coat in the combined breadcrumbs and grated parmesan.
3. Combine the oil and butter in a pan.
4. Cook the Asperges du Blayais PGI for a few minutes over medium heat until brown.
5. Absorb any excess oil.
6. Dress with a few sprigs of parsley and lemon juice.
7. Enjoy! It’s Asperges du Blayais PGI asparagus fries.
Reasons to love Asperges du Blayais PGI
Asperges du Blayais PGI’s tender texture and sweet flavour are encapsulated in the French slogan ‘De la pointe au talon tout est bon!’ (‘Good from top to bottom!’), that has been used for several generations to illustrate the refined and delicate attributes of these asparagus.
The quality of the Asperges du Blayais PGI asparagus means that their reputation extends far beyond the defined area where they are grown. They are sold not only throughout France, but also in the rest of Europe, China and Japan.
The Asperges du Blayais PGI asparagus growing season extends from March to June. Find out how this exceptional delicacy finds its way to your plate!
