Another Languedoc year...

By SweetApricots

First of the season

I love the first local asparagus. These were utterly delicious just drizzled with local olive oil, sprinkled with local sea-salt and roasted for a while. When we used to have hens the arrival of the asparagus coincided with the hens' first eggs of the new season, so we'd have scrambled egg and asparagus to herald the spring. I like the fact that we always eat with the seasons here in France. It disturbs me to have cherries in winter or tomatoes at Christmas. There's a real joy in the anticipation of the next crop and it is always celebrated. Nothing beats the flavour of proper vegetables eaten in their proper season.

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