In spring, in the Lauragais, there are a few simple pleasures we look forward to every year. Asparagus is one of them. Around Castelnaudary, we are lucky to be able to buy it through a short supply chain, directly from Moulin des Guilhemat in Saint-Martin-Lalande, just a few minutes from us.
Just a few kilometers down the road, a sign at the roundabout on the way out of Castelnaudary toward Carcassonne, and asparagus picked that very morning. It is simple, deeply local and yet not all that common.
Summary
In spring, asparagus is one of those simple pleasures people look forward to around Castelnaudary.
In Saint-Martin-Lalande, Moulin des Guilhemat sells it directly, just a few minutes away.
Picked the same morning, it shows very clearly what a short supply chain changes in terms of flavor, freshness and connection to the product.
It also tells the story of a season, a know-how and a long-standing presence in the Lauragais.
And with four simple recipes, it can be cooked in a way that stays as close as possible to the ingredient itself.
March to June: the short asparagus season in Occitanie
Asparagus is a spring vegetable. Its season lasts only around 10 to 12 weeks, from March to mid-May or early June depending on the year and the weather.
Once that window has passed, it is over until the following year. The plant needs time to rest, rebuild its reserves and produce again the next season.
And that short calendar is exactly what makes asparagus so special. It is not a vegetable that is around all the time: it is one of the signs of spring, something we look forward to and do not want to miss.
White, green, purple: three kinds of asparagus, three distinct characters
White, green, purple: three asparagus, three distinct characters
People sometimes think these are completely different varieties. In reality, the color depends mainly on how the asparagus grows and how much light it is exposed to.
White asparagus grows sheltered from the light, underground.
Purple asparagus starts to emerge from the ridge and takes on a slight color.
Green asparagus, meanwhile, grows in the open air and gets its color from the light. That also explains why each type is used a little differently in cooking.
White asparagus is often more tender, with a milder and slightly sweeter flavor. Green asparagus has a more pronounced taste that can be slightly bitter. Purple asparagus sits somewhere between the two. In every case, when it is very fresh, it does not need much to bring out its best.
That is also what we love about this ingredient: it can feel both very simple and very refined at the same time. Accurate cooking, good seasoning and the essentials are already there.
Découvrir le Moulin des Guilhemat en vidéo
The Guilhemats, a family of asparagus growers for three generations
For three generations, the Guilhemat family has been growing asparagus in Saint-Martin-Lalande, just outside Castelnaudary. The same land, 9 hectares, and the same traditional open-field method.
Direct sales at the mill have been in place since 2006. From March to May, seven days a week, customers come one after another to buy white or green asparagus, freshly picked that very morning. Martine, the mother, runs the shop and shares recipe ideas whenever inspiration is running low.
How to get to Moulin des Guilhemat?
Moulin des Guilhemat is in Saint-Martin-Lalande.
From Castelnaudary, head toward Carcassonne. The route is signposted at the roundabout on the D6113 as you leave Castelnaudary.
Info | Details |
Address | Le Moulin, 11400 Saint-Martin-Lalande |
Sales season | From March to May |
Hours | 7 days a week, from 8 a.m. to 7.30 p.m. |
Phone number | +33 4 68 94 82 29 |
You can follow their latest news and the start-of-season announcements on their Facebook page: Asperges Moulin des Guilhemat
Did you know?
- Asparagus was already being cultivated by the Egyptians and the Romans more than 2,000 years ago.
- In France, asparagus farming dates back to the 15th century, long before it became a classic of the spring table.
Why buying through a short supply chain really makes a difference?
The word is widely used, sometimes a little too loosely. Its definition is actually simple: a short supply chain means either a direct sale from producer to consumer or a sale involving no more than one intermediary. With a product like asparagus, that really changes a lot.
First, there is freshness. It is a vegetable that does not handle waiting well. The less time there is between harvest and the plate, the better the texture stays and the cleaner the flavor remains. Asparagus picked in the morning and eaten at lunch or dinner that same day makes an immediate difference.
Then there is proximity. Buying directly from a local grower, just a few kilometers away, means knowing exactly where what you eat comes from. It also brings more clarity to the way we eat, with a more direct connection between the field, the grower and the plate.
There is also an economic and territorial dimension. Buying direct more directly supports a local family farm and nearby agriculture. In the Lauragais, a family that has been growing asparagus for several generations represents more than just a crop: it is also a know-how, a landscape and a local identity that continue to live on.
Of course, we had noticed their sign at the roundabout. But during our first spring here, many people from Castelnaudary asked whether we knew the Guilhemat farm. As if it were self-evident. Each in their own way helping local growers gain visibility.
Four recipe ideas for cooking asparagus differently
Green asparagus with parmesan - Preparation: 3 minutes - Cooking time: 15-20 minutes
A lesser-known recipe, yet one of the very best.
- Preheat the oven to 180°C.
- Snap off the woody ends of the asparagus by hand, about one-fifth of the stalk. A useful tip: keep those ends to add to a risotto, a pan of sautéed vegetables or an omelet, cooking them well in a skillet first.
- Wash the asparagus, dry it and place it on a baking sheet lined with parchment paper. Drizzle with a little olive oil and sprinkle with a generous layer of Parmesan.
- Bake for 15 to 20 minutes depending on the thickness of the asparagus and how tender you like it. To check doneness, pierce the tip of one spear with the point of a knife.
- Serve hot.
- Optional: add very thin slices of cured ham just before serving.
That is all. Quick, elegant and full of flavor.
Floral asparagus tart - Preparation: 10 minutes - Cooking time: 30 minutes
For a spring table that really catches the eye.
- You will need a rectangular sheet of puff pastry (+ 1 egg), a filling made with egg, ricotta and Gruyère (1 egg, 100 g Gruyère and 100 g ricotta), poppy seeds and sesame seeds, and thin slices of cured country ham.
- Preheat the oven to 180°C.
- Snap off the woody ends of the asparagus (adjust according to the size of your pastry; see the tip in the Parmesan asparagus recipe).
- Wash the asparagus, dry it and drizzle with a little olive oil.
- Prepare the filling by mixing all the ingredients together with salt and pepper.
- Prepare the puff pastry. Score a border without cutting all the way through the dough, leaving the bottom edge of the tart slightly wider. Prick the center with a fork, but not the border. Brush the edges with beaten egg.
- Sprinkle sesame and poppy seeds over the bottom border and slightly up the side edges.
- Spread the filling evenly inside the scored border.
- Arrange the asparagus neatly on top, leaving a little space between the tips and the top edge of the tart, and vary the height of the spears.
- Bake for 30 minutes.
- Remove the tart from the oven. Wait a few minutes, then place the rolled-up slices of cured ham between the asparagus so that they look like flower petals.
A beautiful and delicious composition to enjoy.
Green asparagus two ways, seasonal strawberries and parmesan crisp - Preparation: 10 minutes - Cooking time: 30 minutes
An unexpected pairing, but one that works beautifully in April and May when both are in season at the same time.
- Mix the Parmesan with a pinch of flour and a little pepper, spread it into the desired shape on a baking tray lined with parchment paper, then bake in a preheated oven at 350°F for 5 to 7 minutes, keeping an eye on it.
- Snap off the woody ends of two-thirds of the green asparagus and steam them for 5 minutes.
- To make a raw asparagus carpaccio, shave the remaining green asparagus into thin ribbons with a vegetable peeler and leave them to marinate for 1 hour in a mixture of balsamic vinegar, olive oil, salt and pepper.
- Cut the strawberries into small cubes.
- To assemble, place the cooked asparagus on a plate, then add the raw asparagus ribbons, then the diced strawberries. Drizzle with the carpaccio marinade and finish by adding the Parmesan crisps.
- Raw and cooked, sweetness with asparagus: a dish that surprises people and is very well liked.
Grandma’s “mousseline” sauce for white asparagus - Preparation: 5 minute
This is a recipe I got from my grandmother, or at least the version I still remember a few decades later. When I later looked up the “official” recipes, I never quite found this one again… but it is so good!
- Make a thick vinaigrette with mustard, vinegar and oil. I often use a mix of olive oil and grapeseed oil.
- Whip one egg white until very stiff with a pinch of salt.
- Gently fold the beaten egg white into the vinaigrette.
FAQ
What is the asparagus season in Occitanie?
From March to mid-May, or even early June if we are lucky, depending on the year’s weather conditions. A short window of around ten weeks.
What is the difference between white, green and purple asparagus?
White asparagus grows underground and has a mild, delicate flavor. Green asparagus grows in the open air and has a more pronounced taste. Purple asparagus is partially underground, slightly sweet and somewhere in between.
Can asparagus be eaten raw?
Yes, especially green and purple asparagus. Thinly shaved with a vegetable peeler, it makes a pleasant carpaccio. White asparagus is generally better cooked.
How do you choose good asparagus when buying it?
Look for firm, crisp stalks, tightly closed tips and a base that is not fibrous. When bought directly from the grower the same morning, these qualities are naturally there.
How long does asparagus keep?
Usually no more than two or three days in the refrigerator if you really want to preserve its freshness. Ideally, it should be cooked the same day.
How can you avoid stringy asparagus?
By choosing it very fresh, cooking it soon after buying it and peeling white asparagus properly.
Does a short supply chain always mean local?
Not automatically in the strict sense of distance, but it does mean there is no more than one intermediary between the grower and the consumer.
Enjoying asparagus in Castelnaudary
Throughout asparagus season, at our guest table at domaine de Lanis, we like to highlight asparagus, especially as a starter or side dish. Please note, however, that dinner is only available to guests staying with us.
https://www.domainedelanis.fr/en-GB/
Many restaurants in Castelnaudary include asparagus on their menus in spring. Here is the list of restaurants:
https://www.domainedelanis.fr/en-GB/
Anne Bellon, author & Castelnaudary local by adoption
Writer for Notre coin d’Occitanie and a Castelnaudary local by adoption, I share inspiration and itineraries around Castelnaudary, the Lauragais and the Montagne Noire… With Stéphane, also a contributor to this blog, we created the domaine de Lanis, a guesthouse committed to sustainable and inclusive tourism.