The street markets of Paris have fresh, regional produce -- beautiful! I love shopping the thrice-weekly markets, selecting just enough for the evening meal, exchanging a greeting as you make the purchase. Steamed asparagus and a few slices of Comté or Morbier with a drizzle of vinagrette, a baguette, un verre de vin... just about perfect. (Don't forget to pick up un macaron or two)
The City Daily Photo community theme for today as the first day of the month is "open air markets" which Eric Tenin explains here. I have already admired many of this talented group's offerings and markets. Les asperges seemed to fit in today with their theme.
These white asparagus are so highly thought of and only seem to be in season for a few weeks. And always more expensive, of course. A lovely shot, Genie
ReplyDeleteOh crikey, you'll have V taking cold showers all day...
ReplyDeleteWow, you can even make asparagus look good!
ReplyDeleteI love this photo. And I love asparagus too (with the sauce mousseline of course!)...
ReplyDeleteThanks for this lovely tribute to our CDP community Genie.
The meal you've described sounds perfect, Genie. I'm glad you extended it to include quelques macarons.
ReplyDeleteYou're so lukcy to have fresh markets accessible. I can only get to them on a Saturday morning and they are so far away :(
ReplyDeleteThis produce looks so fresh and vibrant! Reminds me of spring.
Can you imagine living there and getting to stop by this market every night for dinner veggies? Love it! XX!
ReplyDeleteI always feel bad about not liking les asperges, but you make them look gorgeous! On the other hand, at almost 15 euros a kilo . . . so how did the haricots verts look? (I hope you are suitably chuffed to get a visit from Eric, our capitain!)
ReplyDeleteI finally came over form jb's Mainz blog where I've been reading your comments there off and on. Glad I did because I find your photos quite spectacular.
ReplyDeleteMake mine green; must be a cultural thing, but I never got used to white asparagus.
ReplyDeleteThere's only one word for this -- MIAM, MIAM -- (well, I guess that's two).
ReplyDeleteNice display. The asparagus looks delicious. I really like that. Your photography is nice.
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ReplyDeleteEric -- Thanks for stopping in and for the nice comment. The posts today of the open air markets in the City Daily Photo are stunning! Oh yes, bring on the sauce mousseline!
ReplyDeleteJilly -- We can get them in the US but they are more expensive as they are not grown in our area. Merci!
JB -- I'll deal with you later.
Paul -- The City Daily Photo people saved the day as these asparagus would not hold up to the "day of incredible b/w portraits" in that community of amazing photographers!
Shell -- At home we prefer them sparsely marinated with olive oil and herbs and then lightly grilled. I do not have a local source for Morbier but can order online.
Brittany -- I would gladly substitute les macarons with one of your delish creations!
Shari -- When I stay in the 5ième Arr. that is exactly what I do. There is a produce shop (French word ??) along with separate shops for all the other ingredients I listed within the block. The outdoor street markets generally close around 3 to 4pm.
Alexa -- Try again some time because there are delicious concoctions for dipping crisp asparagus.
Yes, I am indeed "chuffed" at Eric's kind comments. Until I started blogging I did not know that word -- so educational!
Kate -- Glad to see you here. It takes at least 3 of us to keep him in line and I'm not sure we can manage him anyway!
Bibi -- I think that I would splurge with the white ones but not as confident that my guests would like them. Green always looks nice on the plate, too.
M -- We should have enjoyed some of these in June.
Mr. Lincoln -- Merci, it's easy to make the asparagus look tasty. We'll see what you think one day about my photos of the snails and les oursins (spiny sea urchins) -- Oh la la!
I love white asparagus but it's difficult to find in the US.
ReplyDeleteStarman, and it is pricy when you do find it. I always tell myself that it is better to buy this at a higher price and to tell yourself that it is certainly less expensive than if you had ordered it in a restaurant.
ReplyDeleteJB is right of course. I'm feeling a little flushed! :) Melissa and I never bought the white asparagus to cook because we mistakenly thought they would not be tender. Now we know!
ReplyDeleteAnd a visit from Le Roi de CDP. Whoo hoooo!
V
Virginia -- Don't egg him on... I think that you and Melissa could cook anything! Excellent, both of you!
ReplyDeleteYes, a visit from Le Roi -- I am bowing at the honor.
An enchanting photo. The asparagus is the star of the shot.
ReplyDeleteLoree -- Glad to see you -- I have been hungry all day looking at the fruit and vegetables on the CDP blogger sites!
ReplyDeleteMiam miam...j'adore les asperges ! :-)
ReplyDeletei have a friend whose (late) french husband hunted down white asparagus like a grail quest -- great shot, genie!! xo
ReplyDeleteMy Castle -- Moi aussi! I just do not get them very often. Thanks for stopping in!
ReplyDeleteAmanda -- Interesting, do you mean that he foraged for them as in growing wild or that he hunted them down in the markets? Either way, it's great to hear of someone with passion for food. He was, of course, French. Blessings for your friend.
I love to see numbers written that way, a childhood memory I never tire of reviving. Beautifully done, G.
ReplyDeletePaula -- It is not enough to want to speak, write, read... I want my numbers to look like that too!
ReplyDeleteOoo now I have a craving. I have never had the white ones before but bring it on. Wonderful photo Genie!
ReplyDeleteRandy -- The white ones are worthy of tasting but I think that it may be a bit like a treasure hunt to find them!
ReplyDeleteMerci, Randy!
My favorite is asparagus on the grill with sea salt, olive oil, and a touch of Parmesiano Reggiano cheese. I have never experienced white asparagus. Or, next to fried eggs in the morning.
ReplyDeleteRob -- Reading about the grilled asparagus with sea salt, oo, and parm -- miam-miam!
ReplyDeleteMy mouth is watering already!
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