Le ragoût d’asperges

One of the first delights of spring is the appearance of reponchous, spelt in various ways, the local name for tamier (Tamus communis) or black bryony. At first sight it looks like a kind of wild asparagus but has no affinity whatever. It is a climbing plant, weaving its long stems up the trees in the woods of the Aveyron and the Tarn in particular, where it is regarded as part of the patrimoine on a level with the cassoulet. It needs only brief cooking to