The spring has started wet and cool here. Although the weather isn’t spring-like, the produce in the markets screams spring. The main reason we come to Paris at this time of the year is to eat white asparagus. These beauties were displayed with a bulb of new garlic.
White asparagus must be peeled and trimmed before cooking, and if they are thin there is nothing left, so we always buy big, fat ones. My husband has become an expert at peeling them, leaving no coarse strings behind. White asparagus must also be cooked until tender, not crunchy, and this takes time, depending on their thickness and age it can take 20 minutes or more. Simmer them in salted water with a pinch of sugar. Test the asparagus at the thick end, I often insert a cake tester from the cut end, the whole length of the spear, if there is no resistance, I know they are ready. Drain them on a towel before serving. For our first meal we devoured them with hollandaise and slice country ham.
The tight buds open up to reveal lighter coloured flowers that become paler as they age. I am not sure why, but peonies always make me joyful. So even as the rain falls, and the temperature barely edges into double digits I’m smiling.