White Asparagus Gratin a Seasonal Recipe to Celebrate Spring
During spring months in Provence, it is common to find fresh white and green asparagus in local markets, and the perfect excuse to make a white asparagus gratin.
In Germany, this particular season has a name: Spargelzeit. This phrase really just means “asparagus time”, but it sounds so poetic in German. And white asparagus time is the most special time of all.
Just a quick word on product labelling. Make sure to check the origin of the asparagus, or any all other fruit and vegetables for that matter. Under EU law, all vendors (in the markets and grocery stores) must readily display the pertinent details on the item. The required information includes where the produce comes from Pays d’Origine (this can be the country or region), Category (“Extra” is excellent but can be pricey, #1 is good quality ), Price (per unit or by weight) and other information such as Bio (organic).