Jérôme Galis Green Asparagus
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Green asparagus (Asparagus officinalis) from Jérôme Galis in the Vaucluse, Provence — grown between Valence and Avignon in the southern Rhône valley, where warm days drive strong growth and cool nights concentrate sweetness and hold the spears firm. Galis is a former professional chef who spent years on the other side of the pass before turning to farming, and it shows in how this asparagus is grown, graded and handled. Every spear is picked by hand at dawn, washed, trimmed and graded the same morning. Nothing sits.
Galis grows three varieties including PRÉBELLE, an old French cultivar he has selected and maintained for its minimal fibre, naturally sweet bud and exceptional post-harvest stability — it holds its tension where many commercial varieties twist and slacken. The Vaucluse is ideal asparagus country: green asparagus needs sun for its colour, flavour and that characteristic tight-budded tip, and the light here does what no forcing house can replicate. This asparagus now appears on some of the most demanding tables in France and beyond.
Asparagus is graded by the diameter of the spear at its base, measured in millimetres. The number tells you about cooking behaviour as much as size — this is a practical guide, not a quality hierarchy.
16+ · Fine. Slender spears from 16mm upwards. Quick to cook, elegant on the plate. Well suited to raw preparations, brief blanching, or dishes where the asparagus shares the plate with other elements. A minute in a hot pan is often enough. Good for shaving over cured fish or folding through a warm grain salad.
22+ · Standard / Restaurant Grade. The benchmark calibre — around half of Galis's total production. Substantial enough for proper cooking without becoming coarse. Takes well to grilling, roasting and à la plancha. The sweet spot for hollandaise, beurre blanc, or alongside fish. The grade most professional kitchens default to.
26+ · Grande / Chef's Cut. Spears of 26mm and above — the largest, most prized grade. A thicker heart that stays creamy as the outside chars. Enough mass to cook longer and harder without losing texture. Ideal for roasting whole with butter and salt, or splitting and griddling. Enough presence to carry a dish on its own.
Producer: Jérôme Galis, Vaucluse, Provence
Ingredients: Green asparagus (Asparagus officinalis)
Storage: Refrigerate immediately, standing upright in a shallow dish of water or wrapped in a damp cloth. Use within two to three days.
