Just as I was starting to have had enough of those big fat white asparagus spears — the season is about over now anyway — here come their country cousins, delicate asperges sauvages: "wild" French asparagus.
We've enjoyed them at home, simply steamed for a few minutes...
…and also around town. Here (below) they were served up as part of an excellent salad that also included fiddleheads, mangetouts, wild seri and more — together with slices of seared tairagi (aka tairagai/pen shell) clam.
I'll be posting more about this particular meal anon...
