This Provençal recipe plays on sweet and sour contrasts: the gentleness of steamed asparagus meets a medley of summer vegetables enhanced with rice vinegar and Espelette pepper. An elegant appetizer where each vegetable retains its texture and colour, served warm to release all its aromas.
White asparagus from Blayais steams over its own trimmings: 15 minutes after boiling is enough. Courgette slices finish cooking on the steamer basket without water, keeping them firm. The sweet and sour compote is prepared separately: diced pepper, onion, peeled tomato, fresh fèves and rice vinegar, just 5 minutes of sweating in the pan.
1 Cook your asparagus in a steamer; in the bottom put all your asparagus peelings with coarse salt and fill with water, place your asparagus in the basket above, cover and count 15 minutes after boiling then place your thin zucchini slices on top, salting slightly, then turn off the heat while keeping it covered.
2 Prepare your tomatoes, make a cross with a knife on the other side of the stem then quickly place them for 20 seconds on your asparagus, the skin will then come off, dip them in cold water, remove the skin, cut them into 4 pieces then remove the seeds, then cut into small squares and set aside.
3 In a small saucepan, pour 3 tablespoons of olive oil, then add the pepper dice, onion, tomato dice and thyme, salt and season slightly with Espelette pepper powder, let sweat for 5 minutes then add your fava beans, 2 tablespoons of rice vinegar and cover.
Finishing
Remove your asparagus carefully then make an incision from the beginning of the tip to almost the end, you will then insert the zucchini slices cut in half lengthwise into it
Arrange on nice plates and serve around your sweet and sour sauce at room temperature which will serve as seasoning for your asparagus. -
This recipe embodies Provençal seasonal cooking, ideal for late spring (May to June) when white asparagus reaches its peak and fresh broad beans appear at markets. It's a prime appetizer for festive meals (Easter, early summer dinners) or to elevate everyday family lunches. Ingredient seasonality is key here: white asparagus from Blayais, ripe tomatoes, fresh broad beans, tender peppers and courgettes. Choose spring and early summer produce for crisp texture and intense flavours. Historically, this steamed preparation with sweet and sour seasoning reflects 19th century Provençal bourgeois cooking, where seasonal vegetables were valued in simple preparations. Rice vinegar adds contemporary elegance. Pair this appetizer with crisp dry Provence rosé or light mineral white wine. As a classic accompaniment, serve toasted country bread to dip in the warm sweet and sour sauce. You can also serve this composition as a warm salad in summer.
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