France is out of the World Cup. It’s a bit of a let down, especially when we had high hopes for them. But I guess the team was relatively old compared to some others and they couldn’t to keep up on the field. It was quite sad to watch really.
Meanwhile, the greater sadness is watching the white asparagus season come to an end. I love asparagus, and while there really isn’t too much difference between white and green ones apart from their colour, I really like the more delicate, buttery flavour of the white ones. To make the most of it before we’re officially booted out of the season, I’ve been eating as much of it as I can.
We’ve had it boiled, grilled on the barbeque and even pureed into a pasta sauce.
There was a big debate on whether boiling is better than grilling. Someone observed that grilling kills the already subtle asparagus flavour, and actually changes it’s taste. While that may be true to an extent, I do like the sweetness and slight char that the grill brings about. Either way though, once you dip it into some buttery Hollandaise sauce, it doesn’t really make a difference.
I just love the combination of salty speck (cured bacon), sweet asparagus and buttery, eggy Hollandaise, especially when eaten in perfect proportion. But sometimes it’s nice to just savour a bite of asparagus with speck for a little bit of salty and sweet without the buttery distraction.
When the last of my white asparagus kind of died in the fridge and became way too soft to do anything with, I threw them in the oven with some garlic. Roasted the sweetness out of them and pureed them into a sauce with creme fraiche and gorgonzola.
It was creamy and delicious. No one flavour really stood out. They were all blended harmoniously together – a little sweet from the asparagus and pungent from the garlic and blue cheese.
For the pasta, I boiled and cut some left over cannelloni into rings – kinda like eating high-class cheezels…
And threw in some roasted mushrooms for good measure, but I think it was too much of a good thing and there were just way too many flavours competeing for attention.
Whatever the case, at the end…all that was left of of the white asparagus, and France’s, season was an empty plate.