On April 29 & 30, it's the Blayais asparagus festival in Étauliers
For over 20 years, this event has been delighting gourmets. Indeed, a real institution in the Blayais, this popular festival is above all an opportunity to celebrate the gastronomy of the South-West. At the heart of a gourmet market where sweet and savory products will delight you, our dear asparagus from Blayais will undoubtedly be the star.
Imagine, a giant frying pan of 300 kg and 2 m in diameter, 150. kg of asparagus and 4000 local eggs come together for a giant omelette… hmmm, we're going to enjoy it!
A festive and musical atmosphere will punctuate your weekend. Big tables and chef battles are yours.
Concerts, workshops for young budding chefs, recipe demonstrations, discovery of the mini-farm, guided tours of an asparagus garden, there is something for everyone! Discover all the program here.
A few tips for savoring Blayais asparagus
- Choose them: they must have closed and tight toes, a white and translucent heel and a firm upper.
- Store them: wrapped in a damp cloth in the vegetable drawer of the fridge, or in the freezer after being blanched for 3 minutes in boiling salted water.
- Cook them: peel them on 2/3 of the length, cut the heel and steam 10 to 15 min.
A recipe to sublimate them
In risotto, velouté, quiche or simply in vinaigrette. You are spoiled for choice!
Jean-Luc Molle, head of the Hostellerie Locusts in Blanquefort and ambassador of La Fête de l'Asperge for several years reveals his recipe to us:
For 4 people :
Peel 20 large white asparagus from Blayais and cut them to 15 cm
Sauté them without coloring in olive oil, then deglaze with a
mixture of orange juice, lemon and grapefruit.
Finish cooking with a few knobs of butter to coat them and
Arrange the asparagus in the center of the plate and add chives
chopped and a few wedges of fresh citrus.
Blayais asparagus festival
Place des Halles, ETAULIERS.
Info & reservations.