For chef Emmanuel Renaut, the arrival of asparagus marks the moment the menu turns to spring. Around Megève, winter has not fully let go; snow still lingers higher up, while in the valleys the first shoots begin to emerge, and you feel it in the kitchen. At the 3 Michelin-starred Flocons de Sel, this tart has become a signature. Built like a tarte tatin, it is turned so the asparagus form the surface. The base is kept simple, just enough to hold and frame the ingredient.

The first asparagus of the season

In the beginning of spring, the asparagus come from producers in the Luberon, known for some of the earliest harvests of the season. The spears arrive straight, even in calibre, and particularly well suited to a preparation where appearance matters as much as flavour.

Green asparagus grow exposed to light, developing chlorophyll and a more direct, vegetal profile. White asparagus, grown under soil, offer a softer texture and a different expression. Terroir, variety and timing shape the final result.

A kitchen that follows the seasons

In the mountains, the transition is gradual. Snow can still be present while activity resumes in the valley. The first signs are subtle, but they set the rhythm in the kitchen. More products follow in the weeks after, depending on the weather. Timing remains essential.

Nothing is wasted

Preparation begins with careful peeling, preserving the shape of each asparagus. The peelings are not discarded. Some go to the chickens, the rest is returned to the soil as compost. The trimmings are kept to prepare a light asparagus cream. A simple, practical reflex that reflects a broader way of working. The hazelnut flour follows the same logic. It comes from pressed nuts first used for oil, then ground into flour.

The recipe

Asparagus tart

A composition built on balance, between vegetal freshness, gentle nuttiness and a touch of acidity at the finish.

Serves: 1 tart (about 7 large asparagus)

Ingredients

• 7 large green asparagus from the Luberon
• 200 g butter, softened
• 80 g sugar
• 200 g flour
• 50 g almond powder
• 50 g hazelnut powder
• 4 whole eggs
• 10 g salt
• A small pinch of sugar
• Hazelnut oil
• Aged balsamic vinegar

Preparation

Cook the asparagus

Bring generously salted water to a boil. Cook in small batches. Once tender, transfer immediately to iced water to preserve colour and texture.

Prepare the base

Combine butter, almond powder, hazelnut flour, salt and a pinch of sugar. Add the eggs one by one until smooth. The texture should remain light.

Assemble

Arrange the asparagus carefully inside a ring, leaving a slight margin at the edge. Cover gently with the mixture, just enough to hold them together. Clean the edges before baking.

Bake

At 210°C for a few minutes, until lightly golden. The tart should remain soft.

Finish

Turn out so the asparagus form the surface. Season with a touch of salt, a drizzle of hazelnut oil and a few drops of aged balsamic.