PDO White Landes Asparagus
Its soft, cream color is a promise of warmer days to come. White Landes asparagus is a refined addition to any plate that marks the start of the new season. You can enjoy it as early as March!
What you need to know
This is yet another vegetable that was made famous by Louis XIV! White Landes asparagus was grown in the king's garden in Versailles and served at his table as early as December. Today, it is just as sought after for its delicate texture and refined flavor. White Landes asparagus is one of the first fresh vegetables to appear in the spring and is harvested early at the start of March. The asparagus is harvested right at the moment when the underground shoot emerges from the sandflats in Landes. It can be recognized by its characteristic color—the entire length of the asparagus shoot is a pale cream hue. This crop is traditionally grown in the department of Landes, which is now the leading producer in France. The spear is thick and brittle, but never stringy once it is cooked.
If you're watching your figure, asparagus is a good choice because it is very low in calories. However, it is extra delicious when paired with a vinaigrette or Hollandaise sauce, which is much richer!
For a product to be granted the Protected Designation of Origin label, every stage of its production, processing and preparation must take place in the same particular region. These specific natural and human factors give the product its typical characteristics. This label protects the name of the product throughout the European Union and is also recognized in other countries, like Japan and China.
Very low in calories. Diuretic. Rich in fiber, provitamin A, and vitamins B9, C, and E.
How to use
Wash the asparagus with water without submerging them. Then, with a vegetable peeler, peel them from 5 cm below the tip to the stalk.
The classic recipe of the Landes. Cook for 20 minutes in boiling salted water, or 25 minutes steamed: the stalk should be tender on the tip of a knife. After draining, they are immersed in a container filled with ice water and ice cubes to regain firmness. Serve hot with a sauce, vinaigrette or hollandaise sauce.
They are eaten with the fingers, but delicately, dipping the asparagus tip in the sauce before bringing them to the mouth. The asparagus stalk is advanced until it reaches 2 cm from the stalk, which can be left on the edge of the plate, as it is usually too hard.
Meat: dried duck breast fillet.
Wine: PDO Cheverny Blanc.