purple asparagus

The blue season is fading. The irises are bowing down with their lanky weight and shriveling up as the touch the ground. Poppies are looming up on the banks and soon it will be sweet honey broom again. As the asparagus fattens and strawberries prepare to make way for cherries, a trip to Les Halles in Avignon reveals a last burst of blue, this extraordinary amethyst-coloured asparagus, just in time for guinea fowl with morilles and spring vegetables for our favourite cooks.