Asperges à la vinaigrette au persil

Late spring is the season of asparagus, both green and white; the best is whatever you can buy locally. Asparagus has quite a short season of seven or eight weeks, so make the most of this luxurious vegetable when it’s available. I like to keep the flavours simple, such as in this dish, so you can really appreciate its freshness! The question with asparagus is always where to cut it; the way you can tell is by holding it from both ends and bending it – the spear will naturally snap between