Wild asparagus tips were regularly eaten in southern countries but it wasn’t until the 16th century that asparagus was eaten in France. Jean-Baptiste de la Quintinie planted asparagus in the royal gardens and managed to introduce it to the royal table and the Court of Versailles. It was eaten from December to January. 
Prepared as a mousse, or as a spread with ginger, asparagus was enjoyed as an aperitif or as a side dish.
 

Ingredients : Asparagus* (French Origin), Water, Onions*, Potatoes*, Salt, Ginger*, Spices* 
Weight : 4.02 oz

 

* The “Château de Versailles-Épicerie Fine” brand is certified as being produced by Organic Agriculture. These products are prepared in France using traditional recipes and raw materials from local agriculture.