It's asparagus season!

Spring is when the local asparagus is available in the markets around us. I bought our first bunch three weeks ago, and I'll probably continue buying a bundle every Saturday until there is no more. This is one of the dishes we make every year with our local white spears.

An annual spring favorite: white asparagus and ham bundles baked in a cheesy custard.

First, I steam the spears until they're pretty much done. Then I wrap a few of them in a slice of ham, four times. I make my standard pâte brisée (short crust) and blind bake it to give it a head start. Next, I make a custard with eggs, cream, and finely grated Parmesan cheese. After pouring the custard into the shell, I line the asparagus/ham bundles on top and bake the tarte until the custard is set.

We also eat asparagus as a side dish, either warm with butter or olive oil, or as a salad with vinaigrette or ranch style dressing. It's a nice seasonal vegetable that's grown right around here. The guy that grows and sells strawberries at the Saint-Aignan market is the one who also grows and sells the asparagus. Well, his son has taken over the farming operation; he works the markets.