Three French Majolica asparagus plates, circa 1900 comprising one by Longchamps, moulded in washed glazes with scallop shell and asparagus tip edging, impressed 'Longchamps - Terre de Fer' underside, another unmarked but a known design by Salins, with scalloped edge, a lattice border and a bunch of asparagus spears to the centre, and another unmarked in the same manner. Diameter 25 cm, and smaller