Green Asparagus with Thyme Blossom - Ménerbes Recipe

Green Asparagus with Thyme Blossom - Ménerbes Recipe

Chef François Martin from La Bastide de Marie in Ménerbes shares a delicate recipe of green asparagus with thyme blossom and Provençal aromas.

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A delicate spring recipe

The Green Asparagus from Ménerbes with thyme blossom, created by François Martin from the restaurant La Bastide de Marie in Ménerbes, embodies all the delicacy of Provençal cuisine. This dish highlights the freshness of asparagus combined with the subtle aroma of thyme, enhanced by a touch of crispy bacon and veal jus. A refined creation, inspired by the local terroir, celebrating the springtime in Provence.

Total time: 25 min  |   Difficulty: easy  |   Serves: 2 people

Green asparagus from Ménerbes with thyme blossom by Chef François Martin - La Bastide de Marie in Ménerbes

Ingredients for 2 people

  • 4 white asparagus
  • 4 green asparagus
  • 15 cl vegetable stock
  • 10 g butter
  • 2 sprigs of thyme
  • 10 g bacon
  • 5 cl veal jus

Preparation - Step by Step

  1. Prepare the asparagus. Peel the white asparagus and the lower part of the green asparagus to remove the fibrous parts.
  2. Cook the asparagus. In a sauté pan with a drizzle of olive oil, lightly sauté both white and green asparagus, then deglaze gradually with the vegetable stock throughout cooking.
  3. Season and finish cooking. Add a pinch of salt and incorporate the 10 g of butter at the end of cooking to obtain tender and fragrant asparagus.
  4. Plate and infuse flavor. Arrange the asparagus in a dish, add the crispy bacon, the veal jus, and the thyme blossoms for an aromatic touch.
  5. Serve and accompany. Serve hot alongside a suckling lamb dish, with a glass of wine from Domaine de Marie to enhance the flavors.
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