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Asparagus Officinalis
French: Asperge
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| Recipes |
- Field Pea Dusted Sweetbreads
 John Fleer, Blackberry Farm, United States - Asparagus and Whitefish à la Casa de Sezim (Espargos com filetes de pescada)
- Asparagus Chartreuse with Smoked Sturgeon Mousse and Osietra Caviar
Heinz Winkler, Residenz Heinz Winkler, Germany - Asparagus Lasagne
- Asparagus Meunière with Parmesan, Black Truffle Sabayon and Poached Egg
Alain Llorca, Le Moulin de Mougins, France - Asparagus Meunière with Parmesan, Truffle Sabayon and Egg
Alain Llorca, Le Moulin de Mougins, France - Asparagus Ragoût
Christian Willer, La Palme d'Or, Cannes, - Asparagus Salad
Christian Willer, La Palme d'Or, Cannes, - Asparagus Salad with Seared Foie Gras
Antoine Westermann, Restaurant Buerehiesel, France - Asparagus Tart
Christian Willer, La Palme d'Or, Cannes, - Asparagus with Garden Sauce
- Asparagus with Parmigiano Romano
- Asparagus, Alsatian-Style
Christian Willer, La Palme d'Or, Cannes, - Asparagus, Morel and Potato Ragout with Poultry Jus and Parsley
- Chicken Breasts with Green and White Asparagus and March Beer
- Confit Duck and Asparagus Salad with Raspberry Vinaigrette
- Gomiti with Curry Sauce, Asparagus and Scallops
Gualtiero Marchesi, L'Albereta et Restaurant Gualtiero Marchesi, Italy - Green Asparagus and Shrimp Salad with March Beer
- Green Asparagus with Fresh Goat Cheese
Guy Martin, Restaurant Le Grand Véfour, France - Grilled Vegetable Antipasto with Marinated Provolone
- Grilled Vegetables with Fresh Truffles and Ham
- Pan-Cooked Green and White Asparagus with Morels and Poultry Jus
Gérard Besson, Restaurant Gérard Besson, Paris, - Pan-Roasted Gambas with Dried Herbs and Asparagus
Jacques Chibois, La Bastide Saint-Antoine, France - Printanière of Purple Asparagus and Morels
Christian Willer, La Palme d'Or, Cannes, - Prosciutto with Roasted Asparagus and Arugula
- Quick Asparagus Soup
- Roast Veal Chops with Herb and Nut Crumble and Asparagus with Parmesan
- Salad of the Vegetables of the Day, with Olive Oil and Herb Bouquets
Jacques et Laurent Pourcel, Le Jardin des Sens, France - Savory Buttermilk Panna Cotta with Vinaigrette and Muscadine Reduction
John Fleer, Blackberry Farm, United States - White and Green Asparagus with Morel Sauce and Foie Gras Mousse
Bernard Villain, Moulin de l'Abbaye - White Asparagus Gratinéed with Green Sabayon
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History and Legend
"This vegetable is suitable only for the rich, since it lacks substance and has mild aphrodisiac qualities. It is a delicate food."
La Régnière, 17th century
"Asparagus… seems to inspire gentle thought."
Charles Lamb (1775-1834), English essayist
Tradition holds that asparagus, a springtime vegetable, disappears in the fires of St. John the Baptist's day (June 24), in the first heat of summer. Asparagus has inspired and attracted the attention of many, from France's François I to the Sun King, who demanded it even in winter! Because of its phallic shape and sensual appeal, asparagus was banned from girls' schools in the 19th century by nuns who feared it would excite the senses and imaginations of young ladies!
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Photo: Conical colander for asparagus - Williams-Sonoma Tools
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