Tuesday, April 12, 2005

What time is it, boys and girls? 

It's asparagus time! Or, more precisely, Spargel Zeit. I scored my first Spargel of the season yesterday at the German grocery and then bought a little more at the veggie stand across the field from my house. One can never have too much Spargel! Please pass the Hollandaise sauce . . .

Can you find out why it isn't green? You know that is a rule breaker. I just learned to like the green kind about a year ago...is there some advantage to being white taste wise or just fun being white?
White asparagus is a lot milder in taste, I find. It's the same plant as green asparagus but they cover it with dirt while it's growing so barely sees the sun and stays white. They usually let the stalks get thicker too and it needs to be peeled before you can cook it. After 15 years in Germany I've eaten a LOT of white asparagus, but I still prefer the green. Go figure.
Christina has it right--as the asparagus grows, they keep piling dirt on it to keep it away from the sun.

Last night's Spargel was truly delicious, swimming happily in a sea of Hollandaise sauce. My friend Tess recommends the following as an alternative to Hollandaise:

Brown one stick of salted butter, and whisk in 3 tablespoons of balsamic vinegar, 1 tablespoon of honey, and 1 tablespoon of dijon mustard. I can't wait to try this out next week!
I PROTEST!!!!NOT FAIR!!!No spargel in Iraq or Kuwait or probably Afghanistan...So bummed!!!

I have had green asparagus a couple of times in the dining facility, but it is just not the same... :(
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