Asperge

Have you ever picked wild asparagus? Some call these thin green (and purple!) shoots "The harbingers of springtime." Pictured: les aspèrges sauvages picked around our house, and lined up in the back of an old remorque, or wagon.

une asperge

    : asparagus

asperger = to spray or to splash
une (grande) asperge = a beanpole (person)
une pointe d'asperge = asparagus tip
une botte d'asperges = a bunch of asparagus

Note: The term "syndrome d'asperger" (Asperger syndrome) is found on the same definitions page for "asperge" in some online dictionaries. Aparently the words are not related. Asperger syndrome is named after  Hans Asperger, 1906-80, Austrian pediatrician, who described it in 1944 (Dictionary.com)

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AUDIO FILE:  LISTEN HERE to Jean-Marc's  French pronuciation of today's French word: Download MP3 or Wav file

C'est la saison des asperges sauvages - on les trouve dans la garrigue Provençal et on les mange avec de la vinaigrette.

It's wild asperagus season - we find them in the wild scrubland of Provence and we eat them with with a vinaigrette.

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A DAY IN A FRENCH LIFE... by Kristin Espinasse

When Jean-Marc mentioned he had two strong helpers for the day, and that we would be providing lunch for everyone--but not to worry he, Jean-Marc, would take care of it--I knew where this was going.... all the way to Guiltville! 

There was no way I was going let my husband work in the yard all morning and then run out to buy sandwiches from the boulangerie (his offer). I could do it. I would just have to set aside my own projects in time to organize a hearty meal.

The timing was bad as I have been counting on a free morning to finish two writing projects. A looming deadline feels like a noose around the neck and as the publishing date approaches, the rope tightens.

Chopping onions at the kitchen counter, a strange thing happened. My mind chatter was not in cadence with my body's vibe. The one was grumbling or fearful while the other was growing more and more relaxed and even a little giddy! And then a thought popped out:

I am so happy to not be alone today!

I realized, then and there, that I am no longer the person I used to be. I am more flexible, more experienced (just look at this mountain of efficiently chopped onions!), and more trusting.  I know deep down things will all work out. Just stay in the moment!

My negative mindchatter may have not caught up with the times (the person I am becoming), but even this is no longer something I have to try to figure out! Looking out the window, I saw my husband, my son, and our two helpers (Roland used to be a delivery driver until he and his friend, Gilbert, lost their jobs last week. Now, instead of delivering packages to our home as strangers, they are helping with our vineyard as friends).

The men formed a line and were passing wood from the truck to the garage when I spotted a fifth helper. Inès, a purse-sized yorkshire terrier belonging to Gilbert, was perched in the driver's seat, at the open window. There she quietly overlooked the human work chain.

 I felt like whistling a tune as I opened kitchen cabinets and drawers while putting together the day's au pif lunch, enjoying the very guesswork I once feared. 

Determined to avoid a trip to the store, I spotted a package of spaghetti... and soon saw we had a can of tomatoes, garlic, cream... and a jar of dried morel mushrooms which I grabbed and plunged into a bowl of water. A sprint to the garden and back... and now I had onions to begin making the pasta sauce!

And when Jean-Marc popped his head in the kitchen, asking for an apéro (the Frenchmens' code for "munchies to go with the wine"), a can of sardines appeared out of thin air! Whipping it open I poured olive oil over the little silver-skinned fish and cut up a dry baguette (no need even to toast the slices!). "Just crush the sardines over the bread," I hinted, delivering the snack tray to the picnic table on the front porch. "The olive oil is from a friend's grove!" (I learned this last astuce from the French. To make anything sound fancier, give it an origin!)

"And the morel mushrooms are from the Ardèche..." I announced, as we ate our presto spaghetti. 

When Roland and Gilbert raved about les champignons, I used another French trick. Le flirt. "Je commence à vous connaître," I'm starting to know your likes. I see you appreciate les produits du terroir... 

"Au fait," Gilbert said. Did you know you have a lot of wild asparagus growing on your land? 

Pushing our empty plates aside, I followed Gilbert down the gravel driveway, Inès de la Frange (Inès "with the bangs", for she is the first uncoiffed Yorkshire terrier I have seen) leading the way.

As we circled an old olive tree, Gilbert shared a few tips. "Il faut avoir l'oeil," he began. You've got to know how to spot the asparagus. Reaching out, he plucked a two-foot high pousse--one I'd walked right past.

"Regardez," he motionned. "If it has these little branches up running up the sides it's too late." He tossed the example. "Best to pull these out, as they'll only crowd your land with prickly bushes!"

Snapping up another aspèrge sauvage, Gilbert said it could be eaten cru, or raw. "Or you can blanche them.... then make a vinaigrette!"

Handing me an asparagus, Gilbert showed how to pinch it at the right spot. "Pinch it until you find the soft part, then break off the rest."

"Here, " I said, walking back to the house. "Take some home with you." But there was no giving back the treasure I'd received.

At the table the rush of emotion felt something between endorphins or joie de vivre. I was so happy I could pop. The enriching and down-to-earth experience was just the Rx needed to loosen that noose around my neck.

But there was one more nervous inkling that wouldn't go away: I wanted so much to take a photo... one to represent the moment. I knew exactly what it needed to be, but did not have the courage to ask for it.

Once again, my body was ahead of my mind and I felt myself reaching for my camera. "Est-ce que je peux prendre votre photo?"

I leave you, dear reader, with the outcome. Enjoy. It is one of my favorite photos and a precious souvenir of yesterday.  

Amicalement,
Kristi
P.S. Now if I'd only gotten a picture of Inès de la Frange!

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COMMENTS
I would love to read your asparagus stories. Please share memories and recipes. Or talk about stepping out of your comfort zone, and what the outcome was. Click here to comment.

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Comments

[Marcia Stoub]

Sweet, sweet story!!

Once again, thank you, Kristen for starting my day with a smile!

[Rose]

I am GREEN with envy. Lovely to have les asperges lining the driveway. Lucky you. You've inspired me to give them a shot in my garden. All the best!

[John]

Love asparagus.

But your translation needs work:

C'est la saison des asperges sauvages - on les trouve dans la garrigue Provençal et on les mange avec de la vinaigrette.

It's wild asperagus season - we find them in the wild scrubland of Provence and we eat them with with a vinaigrette.

First, you misspelled "asparagus". :-) And the French literally says "one finds them ... " and "one eats them ..."

To say "we", it would be:

C'est la saison des asperges sauvages - nous les trouvons dans la garrigue Provençal et nous les mangeons avec de la vinaigrette.

I know, it's the "spirit" of what was said in French, but for someone trying to understand correct French, your translation is misleading.

But keep on keeping on. Love your blog.

[Indi]

Thank you for sharing this beautiful day! I too have been more about planning and not going with the flow. Being in the moment - there is so much magic to experience when we let go of what we think should be happening and open up to unknown possibilities and adventures. I'm slowly learning this! There is still resistance but I'm getting there... 😊

[Roseann]

Mais, ou est le photographie du petite Inèz, Kristi?

[Herm in Phoenix, Az]

La Recette du Jour:

Use your normal meatloaf recipe.

Pat into a rectangle about one half inch thick.

Cover with asparagus.

Sprinkle with parmesan cheese.

Roll up jellyroll style and bake

YUMMY

[Evelyn L]

Today's post was particularly lovely and spoke to me in so many ways. Especially so, finding that the panic of having to shift priorities can lead to a deep sense of peace and contentment, which brings a fresh perspective to a daunting task. Making do with what's in the larder and putting a bang up meal on the table is pretty damn impressive, as well! I adore asparagus and only buy when it is in season. You are very lucky to have your own source!

[Bobbi]

Thank you for sharing your story, which left me intrigued about the word "asperge." The word has the same root as "aspersion"
[late Middle English (denoting the sprinkling of water, especially at baptism): from Latin aspersio(n-), from aspergere (see asperse)].

Though asparagus is a popular aphrodisiac (ἀφροδισιακόν) (http://www.asparagus-lover.com/asparagus-aphrodisiac.html), given that it's the Easter holiday weekend, I rather like asperge's connection, at least etymologically, to religion.

Happy Easter to you and your family, Kristi!

[Joy Bryden]

Yes, asperge is a true harbinger of Spring. I love it and will have it for Easter dinner. My memory from childhood is my Grandma planting it along the fence, and then finding it had migrated into the neighbors yard, coming up beyond Grandma's reach!
Happy Easter dear Kristen!

[Sally]

Wow, wild asparagus-you are so lucky! I've had to whip up many a meal on the spur of the moment for hungry masses (what a perfect Easter tale- like the fish & bread!) Happy Easter to you and your family from ours!

[Iris]

It is in France that I learned to eat les asperges with my fingers.
You pick up the thick end and start munching from the tip down, even in a restaurant.

It is wonderful to hear you finding your equilibrium and confidence.

[Sharon]

Lovely story today. Evelyn L summed it up perfectly.

[Natalia]

Our dear Kristi,
What an absolutely wonderful post!Not only lessons for us to learn from your inspiration(!)
but sealed with the true and good heart of Ines,
faithful friend and companion.We have two Yorkies,who absolutely add love and sparkle to our lives.Dog truly is God spelled backwards.
THANK you for this reminder.
Love
Natalia. Xo.

[fred, cape cod]

aspersoir = goupillion as in le sabre et le goupillion (Le Rouge et Le Noir)

[Joanne Ablan]

Hi, Kristin, Here is some background on the Asperges Rite which is a symbol of spiritual cleansing. Its name is derived from the Latin words that begin the rite, "Asperges me, Domine hyssop, et mundobor", which translates, "Lord sprinkle me with hyssop, and I shall be cleansed," from Psalm 51:7. The rite has been in use from at least the 10th century, and it is most often used at the beginning of a Mass. All of that explanation comes from the book, Art From The Carmel Mission by Sheridan & McCormick, p. 86 where they describe the oldest piece of Mission silver likely brought by Fr. Serra to Alta California from a Jesuit Mission in Baja California, a silver Asperges Bucket made in Mexico in the second half of the 17th century. Joanne, Carmel-by-the-Sea, CA, USA

[melinda]

when my Dad first bought this house (western NC) the mountain man who had been a caretaker asked if he didn't want to dig up the old wild "sparrow grass" patch...my Dad agreed thinking it was a weedy thing....later we discovered it was ...well, u know (but too late)

[Jack Kimmes]

Thanks, Kristin, I'm reminded of walking the ditches of Wisconsin, picking asparagus. Thank you "Whole Earth Catalogue" too!

[marlies w]

kristi, i love your honesty in every post..
i realized when i was younger, that when i was cooking (or entertaining) a group of men only, the pressure cooker was off.... something about entertaining wives and their husbands, trying to be perfect? maybe... anyway, i often see myself in your story, and wonder if? i love my girlfriends and wives of my husbands friends, but? just maybe, men who love to eat are my favorite .... many thanks for your precious stories, marlies

[Leslie(NYC)]

I have fond memories of picking wild asparagus along dirt roads in the Shenandoah Valley of Virginia, with my grandfather. He was often impatient with me because I didn't see them as quickly as he did. The stalks are hard to spot when they are young(easy when they branch out with their beautiful ferny leaves), but it was my time with him, so I was happy.We boiled them and then served them hot & buttered.

[Kristin Espinasse]

Thank you,  Marlies! I can relate to you too. So true. And thanks,  John,  for the corrections and to all who are writing in sharing stories and positive words. Happy weekend.

[Elisabeth]

And... you know what, Kristi ? You can make wonderful omelettes with wild asparagus, believe me. You add salt & pepper for sure. It's so yummy !

Just a stuff : "la garrigue provençale" (with an "e" at the end).
And for Fred (Cape Cod) : "le goupillon" (no need of another "i").

J'adore toujours vos posts, même si je n'ai pas le temps d'envoyer mes réactions pour chacun d'eux.

Happy Easter to you and your family !

[Liz]

Most of the year I live in Stockton, CA - our famous "Asparagus Festival" is the end of April. All month our restaurants feature specials of asparagus. Pendant 3 mois, j'habite a Carpentras--et j'adore les asperges blanches de l'ete. Miam maim. Merci pour 'le petit gout de Provence' pour nous qui vive de loin.

[Joanne Heynen]

Hi Kristin, I love your newsletters and this story more than any bought me back to our house in France where I can't wait to get back to in May. Unfortunately I will miss the wild asparagus season there. When we first bought our property, in Uzes, the workers renovating would always bring their lunch which was a comprehensive affair. One day one of them was eating a wild asparagus omelette and I mentioned to him how good it looked. He immediately took me on a wander of the fields and showed me how to find them and pick them. I was so excited and have a similar photo to you. I immediately blanched them and served with melted butter...yum!

[Judi]

Kristi, I have no histoire d'asperge to share, but I love those green stalks telling me spring is beginning! Thanks for today's post, and good for you for noticing that things (and people) do change for the better ❤️ I wish you and your family a happy Easter and a spring full of new beginnings.

[Patience in L.A. 89 degrees]

Brings back memories of a dear friend who is now gone. We would spend a day putting up wall paper and stop to lunch on asparagus with Hollandais sauce. We ate so much we would laugh at the sheer joy of it. They were wonderful years. The kids were at school. We were young and in love with life. Thanks for the memory!!
P

[Koula Louras]

Your blog today was truly touching. It has given me renewed inspiration to continue on my quest for embracing the present and to not get lost in my thoughts. I'll be sure to use this weekend and step out of my comfort zone!!
As an aside, you were in my thoughts yesterday when a sweet elderly French lady in Nice wished my daughter and I 'Bon appetit' as we walked passed her munching on our donuts!! It Took me back to one of your early stories!!
Thank you for today's special blog!

[Diane]

I only have one asparagus story that was such an unusual day! Many many years ago, I took the train to New York, to attend a horror Convension across the street form Madison Square Garden. I met Leather face the actor, in a bar , and we chatted for sometime with my girlfriend by my side. He invited us to his house in Bar Harbor Maine. He told us where the key would be, and he could make ourselves at home. I know, the aspargaus part is coming. we arrived on a Friday night, and he was to arrive on Saturday morning, but low and behold, he arrived early! We were out of our leauge and comfort zone. The house is custom built for a large man with a 19 inch neck, and towering height. Both my girlfriend and I skim the 5 foot level. As we sat in chairs that swallowed us up, and left our ankle tipping over the end of the seat. the kitchen cabinets were placed so high, that I could only reach the salt, placed on the lowest shelf, closest to the edge. After he read a hooror story by the fireplace, to set the mood, we ventured into the brightly moon lit yard and picked asparagus and fiddle head ferns from the yard. What a treat! Fearful as we were to stay the night, we made it home alive!

[Eileen deCamp]

Hi Kristin,

What a great story and nice photo of Gilbert and the asperge! I fell in love with the white asparagus when we lived in Germany!

Happy Easter to you and your family!

[Leslie in Oregon]

I second what Evelyn L said so well above. Thank you for showing me how to restore perspective and energy when I was consumed by having to decide, and write, on a strict deadline...and for helping me edge closer to allowing myself to be in a position of having to wing it more often. Now, to go to your FB page and see if there is a photograph of la petite Inès. Happy Easter to you and all of your family, Leslie

[Carolyn DuPont]

I don't have the wild ones, but I bought a bunch for Easter dinner. We love them roasted with a balsamic reduction sprinkled over. Also bought a leg of lamb to use your recipe….even though it will be just my husband and I.

[Jill Ballard]

Kristin, I ever enjoy reading your entries. Thanks so much and I'm off to buy (not able to pick) spring asparagus in San Francisco--you've inspired me.
Best! Jill

[julie camp]

Your thoughts expressed as they occur to you are comfort food to me. I'm happy when you recognize you are happy. Thanks for a story morsel with morels and a moral. love/julie

[Michelle]

Loved your story Kristin, contentment was the word that came to mind. Simple pleasures, cooking with what's on hand, gathering asparagus from your land - how lovely! As always your photos are at once expressive and charming. I grew asparagus for the first time this summer, very skinny stalks but tender. Apparently next season they will be better. I grill them lightly in a pan and serve
them with olive oil and a squeeze of lemon.

[Randall]

During the Great Depression in California, my father's family were itinerant fruit pickers who primarily lived off the land, enjoying the fruit and vegetables of the season which were "culls" (not good enough for sale). Asparagus grew in the fields of the deserts where they harvested garden crops each winter. Once the tall heads were picked for market, the remaining stumps were carefully cut to boil with a bit of potato in a delicious soup, which we make to this day as we cultivate our own asperges. Each time we see asparagus, it reminds us of these family roots.

[Robert Wildau]

Loved today's story, Kristi. I had the same experience our first year here in Luynes. The farmer who plows the adjacent field came by to collect our share of a common water bill and asked if he could harvest some of the wild asparagus that grows in a patch of our woods. I look every year, but don't seem to have the knack for finding them. But your picture shows clearly what I should look for, so I'm going out right now for another search!

[Beth Vosoba]

Beautiful images! I am also touched by your story. It is joyful to let go as you said and enjoy being in the moment. So hard to reorient, but I'm working on this too. As a "planner" I am often frustrated when my "itinerary" or agenda is not met, but staying in that moment of frustration doesn't allow me to enjoy what is actually happening instead.

[Pam Kurtz]

Bonjour from Minnesota! We have wild asparagus here, as well, but I usually spot it way too late! It always reminds me of the time our Easter dinner was delayed because my brothers knew of a great spot to pick some, but their jeep became hopelessly stuck in the process, requiring a tow from Dad. Ever since, "asparagus picking" has become synonymous with dubious adventures at inappropriate times! Happy spring!

[Leslie]

Love that punning dog name! A pun on Inès de la Fressange, bien sur, the model and fashion expert, for those who did not recognize the pun. She is so fabulous. She does these adorable videos of herself shopping, you could find them on Youtube. And I must comment on John's comment: to translate "on" as we is not incorrect.

[Lauren Golden]

I think I have another correction. I wasn't sure so I asked my French teacher. In the sentence: C'est la saison DES asperges sauvages... on les mange.....
should be "on EN mange"

I have enjoyed your writing for several years!
Lauren

[Kathleen from Connecticut]

Kristi,
I can't wait for the local asparagus at the store and my CSA program. The asparagus we just got in the store was from California, but the local is so delicious that when we eat it we say that we won't eat it out of season, but then we do and it is so so.
Love your story.

Kathleen

[Suzanne Dunaway]

I let one plant throw its babies all over my garden and now I have wild asperges all over the place, at least enough for an omelet! But I eat it raw with olive oil and my lemons so it rarely gets to the omelet pan!

[Brenda]

I haven't read every post, but has anyone offered "aspersions" as in "to cast aspersions on someone?" Any connection to "asperges?"

[Katia]

Oh my goodness! I'm salivating while reading about all the delicious food and your newly adopted (though well practised over many years) light-hearted attitude toward its preparation. I find it incredibly inspiring to read and hear from people who share such lessons, passing them onto us. This beautiful post and the smile it brought to my face will remain with me all day. Merci!

[Sheila]

What a cute guy! Is he single? Hee!
Sheila

[Janette]

I live in Canada, on a little acreage on the edge of Winnipeg. I have some patches of wild asparagus near my place that I always look forward to searching in spring for the first edible shoots. The thing I have to watch out for is the one huge patch which is unfortunately also intertwined with poison ivy! After a couple of intensely itchy springs, I have learned to watch out for both plants simultaneously...and wear gloves...if I am not casually gathering on the spur of the moment, tucking my collection into all available pockets, or the bottom of my shirt. I love it! Mine looks more like supermarket asparagus though. I find it by searching near last years dried fronds.
BTW, I love your blog, and appreciate learning the new vocabulary, especially expressions that I might never encounter even in my life as a French teacher. In my professional opinion, you can certainly correctly say " on les mange" but I think Jean-Marc would know best.