The season for asparagus here in the Béarn has just about run it’s course, so its the moment to grab the last few tender spears before the long wait for next spring. And goat cheese has only recently returned to the farmer stalls after the winter break for weening the kids. At the same time, we are living through a very early heat wave, with temperatures hitting 35 C (that’s 95 F to you and me!), a historic run of hot days for the month of May. All that to say that now is a great time for a cold supper of asparagus with goat cheese croutons.
The asparagus is simply blanched and shocked in cold water to keep its crunch and brilliant green color. The goat cheese, coated with ash and aged for 3 weeks, is from les Chèvres de Brassenx, a tiny producer in the hills just outside Orthez. For the vinaigrette, I chose a simple mix of shallots, red wine vinegar and olive oil. The final garnish of chive blossoms and chopped parsley. Open a full bodied bottle of white wine, add a crispy baguette and enjoy!