ASPARAGUS

It's asparagus season in France and there are plentiful supplies of both green and white in the markets. We love asparagus with, well almost anything, and like birds before migration we shall eat a lot of it over the next few weeks as the season is short. Simply with good olive oil, balsamico and parmesan, classicly with butter, and of course with eggs.

Breakfast, grilled with two fried eggs cooked in olive oil on top, bacon optional, then pour the hot oil over the tips. Welcome morning, all is well!

Lunch, just the tips cooked in an omellette served with a salad, oh look the sun is shining!

Dinner, flan de pointes d'asperges au pesto, something we had whilst overlooking the harbour in Marseilles, what a sight!

Asparagus is so versatile, we hope that you enjoy it as much as we shall.