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French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

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THE LUSCIOUS white asparagus of France and Belgium are grown under mounds of earth to prevent them turning green (in much the same way Belgian endive is grown). I can remember in the late ’60s tasting this delicately flavored vegetable for the first time and wondering why we didn’t grow it in the United States. Ten years later Paris restaurants were proudly offering green asparagus on their menus in March. Heralded in the press as the first asparagus of the year, they were arriving from Cal