A Spring Recipe Inspired by the Farm Markets of Southern France
/Le Chef’s Wife and Le Chef Present Asparagus with Champagne Citrus Vinaigrette
Four Seasons’ Executive Chef Sebastien and his wife and Edible DC contributor, Anina Belle Giannini holding the finished dish.
From the Edible DC Spring 2020 Issue
By Anina Belle Giannini | Photography by Jennifer Chase
Le Chef, as I lovingly refer to my husband, and I used to live in his native South of France. We would stroll from our apartment above the Vieux Port in Nice to the open air market on the Cours Saleya every weekend with Heidi, our dog. Part function, part pleasure, we made a leisurely outing out of our weekly food shop.
When professional opportunities brought us to Washington, DC, area (we work together at the Four Seasons Hotel Washington, DC—Sebastien as executive chef and myself as director of public relations), we were committed to maintaining that quality of life that we loved so much in Nice. The great variety of farmers markets in the area have made it surprisingly easy to maintain a French Riviera–inspired lifestyle, even with demanding jobs, a toddler and a very full life.
Our weekend routine often involves a stop at one of our favorite markets followed by an afternoon of cooking, eating and, often, entertaining.
Spring at the markets in the DMV gets exciting with the reappearance of more varieties of fresh produce. Perhaps even more so than in southern France, where the seasons are not as pronounced. Asparagus! Radishes! Beets! I pounce on them, gathering it all into my market bag, and start planning the meals we will make as we head home. Eating a varied diet of fresh local foods is a strong value in our family and the inspiration for my blog, Le Chef’s Wife™ and the children’s book series that we are working on, Le Chef’s Baby™.
While we have always enjoyed eating a diet rich in fresh vegetables, we have made a conscious choice to add more plant-based dishes to our weeknight meals. One of our favorite foods to serve for a light lunch or brunch in the springtime is asparagus. Lightly steamed and served with a Champagne citrus vinaigrette, it feels special enough to serve for company yet is easy enough to whip up when you want to keep things simple. Bon appétit!
Steamed Asparagus with a Champagne Citrus Vinaigrette
Serves 2
1 bunch asparagus
1 bulb fennel
1 spring onion
10 almonds
1 lemon
1 bay leaf
1 orange
La Mise en Place (Le Chef’s tip: I have learned to prep all of the ingredients before I actually start cooking. It saves time and keeps me from overcooking an item while prepping the next ingredient—or wrangling a toddler!)
Preheat oven to 375°F and place a large pot of salted water to boil (enough to completely cover the asparagus)
Slice the almonds in thin slivers, leaving 3 almonds whole for later. Slice the heart of the fennel bulb in thin slivers. Finely slice the spring onion. Set aside.
Slice the lemon in half and put the halves in the oven on a cookie sheet or grill pan, sliced edge down, for 15 minutes with a little olive oil.
Cut the white ends off of the asparagus (it looks neater if all the asparagus is the same length.) Place the asparagus bunch in the boiling salted water with a bay leaf for no longer than 5 minutes (less if you like your asparagus really crunchy).
La Mise en Place
Le Chef’s Champagne Citrus Vinaigrette
6 tablespoons of olive oil (the best you have)
2 tablespoons of white balsamic vinegar (we love Acetaia di Terga)
1 tablespoon of Savora mustard (one of Le Chef’s favorites from France—it is available in specialty food stores; the turmeric really adds brightness to the dish)
Pinch of coarse sea salt
Pinch of ground pepper
Pinch of finely sliced spring onion
2 tablespoons of Champagne (I don’t think we need to tell you what to do with the rest of the bottle!)
For the vinaigrette, whisk ingredients together until emulsified; it should only take a few turns of the whisk.
To assemble, place the asparagus on a serving dish, garnished with the 2 roasted lemons. Pour the Champagne Citrus Vinaigrette over the asparagus spears. Top with a few slivers of the shaved fennel, the remaining spring onion and sliced almonds.
Using a zester, zest an orange directly over the dish (a light dusting will do) as well as the remaining almonds.
Serve immediately. With a glass of Champagne, of course.
