Asparagus are delicious as they are. This French version of cooked asparagus is simple and great for a starter or as a side. I love it when the weather is beautiful and we do a barbecue.
Officially, the asparagus season is not really on. If we look at the fruit and vegetable calendar, we have to wait until late April, early May, to get some. However, the stores I go are starting to put asparagus everywhere at a reasonable price. I also have to admit that they are very good. So I would like to share with you a first spring recipe (although it is not yet completely there). It’s nice to put a little more green on my plate and getting tired of root vegetables.
In France, as you can see on this blog, we like simple things. Some vegetables, a nice sauce and the trick is done. That is somewhat the case with this recipe. Asparagus is simply cooked in water and served with a mustard vinaigrette and a few shavings of Parmesan cheese. Actually, my mom used to serve me asparagus without Parmesan, but I wanted to make the recipe a little more “complete” and tasty. I love Parmesan shavings, don’t you?
Something that tends to destabilize me in the United States. There is no traceability of vegetables and fruit. French law requires stores to give the origin of each fruit and vegetable in order to allow us to buy “made in France” if we want. There’s nothing marked here. For example, I don’t know where the asparagus I bought came from, and I find that a bit unfortunate. Do you know if there’s a way to find out?
If you like asparagus, I will make new recipes with very soon, this vegetable inspires me! But there is already a recipe with on the blog with a risotto of asparagus and peas, it is a delicious recipe! Don’t forget to subscribe to my newsletter so you don’t miss anything and follow me on Instagram. Have a nice day.Print
Simple French side or starter.
- 1lb asparagus
- 3 tbsp olive oil
- 1 tsp old fashioned mustard
- 1 tbsp balsamic vinegar
- 1/4 cup Parmesan shavings
- Salt and pepper
- Cook the asparagus in boiling water for 10 to 15 minutes. Check if they are melting inside.
- Mix olive oil, balsamic vinegar and mustard with salt and pepper.
- Serve the asparagus on a plate with vinaigrette on top and some Parmesan shavings.