Recipe: Beautiful white asparagus sweet and sour Provençal style

Name: Belles asperges blanches acidulé provençal
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portions
Ingredients: 16 belles asperges blanches du Blayais*; (si possible) bien grattées (les épluchures gardées)et conservées dans une eau citronnée; 2 tomates bien mures; 50 g de fèves fraîches épluchées; 1 petit poivron coupé en petit dés; 2 petits oignons nouveaux ciselés; 1 petite courgette taillée en tranches fines; un peu de thym citron (si possible); sel et une pointe de poudre de piment d'Espelette; vinaigre de riz (ou de cidre); huile d'olives

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.5/5 (2 reviews) Starters

Prep 30 min

Cook 20 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

16 beautiful white asparagus from Blayais*
(if possible) well scraped (peelings kept) and preserved in lemon water
2 ripe tomatoes
50 g fresh peeled fava beans
1 small bell pepper cut into small dice
2 small spring onions sliced
1 small zucchini cut into thin slices
a little lemon thyme (if possible)
salt and a pinch of Espelette pepper powder
rice vinegar (or cider vinegar)
olive oil

Step-by-step directions

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. -

Cuisine provencale Cuisine basque