Les Asperges

Nowadays farmer’s and small holders in other parts of the South-West are planting their rows of cultivated asparagus roots and with modern developments in horticulture these yield much more quickly than used to be the case. Southerners seem to prefer the thinner, purple and green asparagus for its stronger flavour and it is usually this variety that is served in local restaurants - àla vinaigrette or in an omelette. If you should have broken or bent stalks, these can be made into a dish which uses only the tips.