Asperges sauvages, petits pois et oseille, burrata des Pouilles aux olives de Kalamata
Bonjour mes amis!
Today, we’re talking about a staple of spring cooking – asparagus! Or asperges in French.
A sure indication of spring, it has been a prized vegetable for centuries, particularly for its unique taste and health benefits. But did you know that it has a rich history in French cooking?
Asparagus – uses in French cooking
The ancient Greeks and Romans prized asparagus for its medicinal properties, and it was a popular food among the wealthy. In France, it was first cultivated in the 15th century and quickly became a favorite of the royal courts.
Asparagus became a popular ingredient in French cuisine in the 17th and 18th centuries. Chefs would often prepare it with rich sauces and served it as a side dish to meat or fish. In the 19th century, French chefs began using the vegetable in more innovative ways, such as in salads, soups, and even as a filling for omelets.
In the early 20th century, the French town of Argenteuil became famous for its asparagus, which was known for its tender, sweet flavor. Chefs across France began using Argenteuil variety in their dishes, and it quickly became a symbol of high-quality French cuisine.
Today, asparagus is still a staple in French cooking, and it’s often used in classic dishes like asparagus with hollandaise sauce. It also serves as the basis for luscious soups and risottos. Appearances can be deceiving. What may seem like a simple vegetable has a rich culinary history. And, it has played an important role in French culinary traditions for centuries.
Asparagus Salad – your new weeknight go to
I love this particular recipe for a couple of reasons. First, it is incredibly easy and quick to prepare – just the thing for busy weeknight suppers. Second, flavors run riot in this salad. Acidity from the tomatoes and sorrel (see note in the recipe) combine with the brininess of the olives, the sweetness of the veggies, and the creamy richness of the cheese. It’s also a great side when entertaining since all of the ingredients can be prepared in advanced and assembled at the last minute. And, it’s just darn pretty – get ready for “oohs and ahhs” when you serve this memorable salad.
And now, chers lecteurs, Asperges sauvages, petits pois et oseille, burrata des Pouilles aux olives de Kalamata.
Salad of asparagus, peas, and sorrel with burrata and olives
- 3 balls of burrata cheese about 8 ounces each
- 1 bunch asparagus
- 8 ounces peas
- ½ C sorrel leaves
- 1 C cherry tomatoes sliced in half
- ½ C Kalamata olives sliced in half
- ⅓ C olive oil first cold press
- Sea salt
- Fleur de sel and pepper
- Rinse the asparagus, peas, and sorrel under running water. Trim the wooden ends of the asparagus.
- Fill a large pot with water and bring to a boil. Add 2 teaspoons sea salt to the water and allow to dissolve.
- Fill a large bowl with cold water and some ice cubes.
- Add the asparagus and peas to the boiling water and cook for about 2 minutes. Immediately transfer the asparagus to the ice water. Drain the chilled asparagus on paper towel.
- Place the sliced cherry tomatoes and peas in a mixing bowle. Lightly season with the fleur de sel and drizzle with olive oil.
- Cut each of the balls of burrata in half. Arrange the cheese on a large serving plate. Add the tomatoes, peas, sorrel, and olives on top. Season with salt and pepper to taste. Generously drizzle with additional olive oil.