A Story of Tradition and Innovation.
The history of Alsatian asparagus dates back several centuries. Although asparagus originated in warmer regions, it has adapted well to the climate and soil of Alsace. The town of Hoerdt, located in the Bas-Rhin department, is often considered the birthplace of Alsatian white asparagus. It was there that asparagus cultivation flourished in the 19th century.
It has been consumed for over 2000 years. Probably first in Egypt, then in ancient Greece. It was considered a plant with sacred and aphrodisiac properties. It was Caesar's legions, returning from the East, who brought asparagus back to Europe.
In Alsace, it was after the war of 1870 that Pastor Louis Gustave Heyler, who practiced in Philippeville in Algeria, found similarities between the North African soil and that of Alsace.
Thus, the cultivation of Alsatian asparagus developed and became a deeply rooted tradition in the region. Every year, in the spring, Alsatian asparagus is carefully harvested.
Recipe for Alsatian Asparagus and Their Vinaigrette
For those who wish to enjoy Alsatian asparagus in a simple preparation, here is a traditional recipe from our region.
Ingredients for 4 persons :
- 1 kilo of Alsatian asparagus
- Some water
- 1/2 teaspoon of salt
- 1 piece of sugar
Instructions:
Wash the asparagus thoroughly under running water.
Peel the asparagus from tip to base with a vegetable peeler. Then cut off the base.
Steam the asparagus for 10 to 15 minutes, until tender.
Meanwhile, prepare the vinaigrette:
Mix the mustard and Melfor vinegar in a bowl. Add the olive oil while stirring.
Season with a pinch of salt and pepper.
Arrange the cooked asparagus on a plate and serve with the prepared vinaigrette.
Zero-waste tip: Use peelings for homemade broth
Ingredients:
- Asparagus peelings
- 1 onion
- Parsley stems
- 1 bay leaf
- Water
- Salt and pepper to taste
Instructions:
In a saucepan, add the asparagus peelings, the quartered onion, the parsley stems, and the bay leaf. Simmer over very low heat for 2 hours to extract all the flavors from the ingredients.
If you boiled the asparagus, reserve the cooking water to use as the base for your stock. Otherwise, add enough water to cover the ingredients in the pot.
Season with salt and pepper to taste.
Once the broth has infused sufficiently, strain it through a chinois or sieve to remove the solids. This will give you a flavorful broth.
You can use this homemade asparagus broth immediately in your recipes.
Discover the Delights of Alsatian Asparagus with "Val de Nature" in Villé
Whether you are a fan of traditional asparagus or curious to discover new flavors, Val de Nature invites you to visit their address:
19, Place du Marché, 67220 Villé
For any questions, feel free to contact them by email at the address valdenature@gmail.com or by phone at 09.50.27.27.17.
Opening time :
- Tuesday to Friday: 9am (8am on Wednesday) – 12:30pm and 14:30pm – 18:30pm
- Saturday: 9h - 17h
- Sunday: 10h - 12h
Immerse yourself in the world of Alsatian asparagus and Italian green asparagus at Val de Nature, where a passion for gastronomy and quality products await you.
You can also purchase them at the Yilmaz grocery store, located at 9 rue Louis Pasteur in Villé.
Opening time :
- Monday: 14 a.m. - 19 p.m.
- Tuesday and Wednesday: 9am – 19pm
- Thursday and Friday: 10 p.m. – 19 p.m.
- Saturday: 9h - 19h
- Sunday: 9am – 14pm and 16pm – 18pm
A great place to do your shopping!