In love with… White Asparagus
It’s Spargelzeit or Asparagus time here in Europe, particularly in the German-speaking Europe. Restaurants frenziedly put the signs Spargelkarte offering menus based on the vegetable. Soldiers of them, bunched with a thick piece of rubber band, stand in attention in farmers’ markets. Some are spread in green plastic baskets marked with their origin - the ones from Baden is the most favoured here- and different grades - grade I being the largest, the longest, and most expensive . It’s a sign of spring.
The white asparagus is the same as its green twin just grown differently. The emerging shoots are constantly covered with earth, depriving the plant of light which is responsible for creating chlorophyll, the green matter in plants and leaves. Taste-wise, white asparagus is more delicate, sweeter, and milder.
(continue…)
