Today is the « Marché des asperges » in Vers-Pont-du-Gard (17 April, 10 am to 6pm): local producers, tastings, outdoor restaurants. At the end of the day, a jury headed by two nearby chefs (Jérôme Nutile, 2 Michelin star chef from Le Castellas in Collias and Lisa Muncan, 3 Toques 2009 chef from Lisa M in Vers-Pont du Gard) the will choose best asparagus recipe.
There are 28 species of asparagus, of which the most important is the kitchen vegetable, asparagus officinalis – and also some you can find in the wild around Uzès. Of this there are only two varieties, the purple topped and the green-topped; the first is principally cultivated. (More on les asperges here). Asparagus "Uzès style" is a dish made with local asparagus as a starter in restaurants near the Place aux Herbes. Its simple rustic style is typical of the region and locals much prefer this way of serving asparagus to either a vinaigrette or hollandaise sauce. The asparagus should not be served crisp and crunchy; the idea is that the asparagus should be tender so that it combines well with the chopped eggs which are flavoured with tarragon and moistened with olive oil.