White Asparagus in Maritime Dress delicate and flavorful

This dish plays on the contrast between the delicacy of the asparagus and the mineral bite of the sea, making it an honest starter for a holiday meal or a quiet Sunday. Season-wise, you'll only find true white Landaise asparagus for three or four weeks a year. The rest is imports or stored stock. Stick to April-May, when they arrive at market still dusted with soil. For wine pairing, reach for a dry, crisp white like Sancerre or Pouilly-Fumé. The acidity stands up to the seaweed's brine and the vinaigrette. A Chablis works perfectly too. Skip reds, they'll drown the asparagus. For what goes with it, serve this starter alone, no bread, nothing else. It's plenty. If you're serving it before fish, perfect. Before red meat, it preps the palate nicely. The raw wild garlic gives it real punch, so count on it to hold the dish together.