Last year I finally learned how to cook white asparagus.
I followed Julia Child’s instructions, to boil it in lots of water, and it worked. We finally had good white asparagus.
But it was the end of the season and I didn’t buy it … Continue reading.....
The recipes calls for whole asparagus, sliced.
I, of course, didn’t do it that way.
I sliced off a few inches of the asparagus I used for this recipe, to get them all nice and even…. Plus I used two more whole spears.
Like … Continue reading.....
White asparagus is much more common here than green. Big, fat white spears are preferred and what one sees in the supermarkets.
Green asparagus has to be searched out from the few local farmers who grow it. White asparagus is everywhere.
Occasionally, I can also … Continue reading.....
One of the things I find interesting, funny and fun living here are the differences in words between English and American and French.
There are a lot of words in common, but pronounced differently and there are words that look and sound the same but … Continue reading.....
Asparagus in spring.
I’ve posted this info before, but it bares repeating as the first tender shoots start peaking through the sand.
Food lovers the world over wait impatiently for the first sign of asparagus in the spring.
What color are you anxiously searching for?… Continue reading.....
Asparagus in the spring.
Food lovers the world over wait impatiently for the first lovely spears to appear in the markets.
But, are you anxously looking for green? White? Violet?
It depends on where you live.
In the U.S. people look for slender, green asparagus.… Continue reading.....
