In our kitchen over the seasons.
Currently in our campaigns green asparagus are picked according to their sizes at full maturity. Philippe Mouls, the chef at the Entrepôts restaurant in Pézenas, offers them an original "duo" menu with the first spring zucchini.
Cream of green asparagus and zucchini, Mas Roland goat cheese curd with herbs and crisp bacon
Large green asparagus roasted with parmesan cheese, zucchini purée, sweet spice vinaigrette
Hazelnut with asparagus, zucchini tagliatelle, rosemary Banyuls caramel
* Local production for asparagus Mr Pamart in Nézignan-l'Evêque
* Local production for zucchini Claeys family in Bessan
Difficult to guarantee a good deal with wines and asparagus.
The chosen wine must have acidity, a certain freshness and a touch of minerality.
My preference is for two wines from organic farming produced on very different soils:
En Terre Étrangère, Chardonnay of Domaine de Bon Augure by Cédric Guy in Bédarieux
Vivacity, freshness and power for this 100% Chardonnay
A beautiful Chardonnay with notes of citrus, dried fruits and white flowers raised by fine woody notes.
Malavieille, les petits dragons of Mireille Bertrand Lacas in Meriflons.
Acidic and original white wine by its assembly. chenin and little manseng.
Lively acidity awakens the taste buds. Very dry, this white is very tasty.