The Ranger said:I was at the grocery store today and saw (much to my surprise)
white asparagus for US$6.99 per bunch.
What's a "bunch", by weight? Here, the price is very much dependent on
the time in the season. The later, the cheaper. It also depends on the
quality and on the thickness of the spears... the thinner, the cheaper,
for the same weight. (This latter criterion makes no sense, as far as I
am concerned, at least as long as the asparagus is used for the culinary
purposes, and I actually prefer medium-thick asparagus.) The typical
price range is 3-8 euros per kilo (2.2 pounds), somewhat higher than for
green asparagus, but not by all that much.
I've been nearly overdosing on white asparagus this season, but I've
been eating some green stuff as well. Germany goes crazy in the season,
with most restaurants serving asparagus dishes, and with people cooking
it at home and inviting each other for Spargelessen.
Quoted message said:Aside from the missing
green, why would anyone buy this stuff? What's the appeal?
Taste. Please disregard anything people tell you about white asparagus
being similar to green, just more delicate in taste. This is nonsense.
White and green asparagus could as well be different vegetables
altogether. The green stuff somewhat resembles green beans and broccoli
in taste. None of this resemblance is found in white asparagus, which
has a taste all of its own, a taste that is actually more intensive.
White and green asparagus are the same plant and if you grow what is
supposed to be white asparagus above ground, it will become green, and
the "green" asparagus grown underground or under a black plastic cover
will become white. That said, they are actually different varieties and
this becomes apparent by comparing their thickness, with the white
asparagus stems being generally rather thicker. Green asparagus does
not always have to be peeled, and when it does, then generally only a
little. White asparagus requires to be peeled - and often a lot of the
stems have to be peeled off, to get rid of the woodiness. If one does
not very carefully peel it, it ends up stringy, with the strings
sticking between one's teeth. The sometimes woody ends of the stems
have to be cut off. The peels are either dicarded, or they can be used
for preparing broth for the asparagus soup.
White and green asparagus cannot be always cooked in the same way. The
white stuff is almost never grilled or baked. It is boiled or steamed,
generally for between 6-10 minutes, depending on its thickness and the
manner of cooking. I use the tall, narrow asparagus steamer with an
interior wire basket. Bringing water to boil in it takes forever and is
a very inefficient use of energy, so I boil water separately in a 3.000
W electric kettle, fill the steamer and cook the asparagus therein. To
the water, I add some salt, a teaspoonful of sugar and a splash of lemon
juice. I serve asparagus with either Hollandaise or Béarnaise sauce,
but a lot of people prefer just melted butter. Ham of some kind (often
of several different kinds) served on the side is very popular here, but
I prefer good smoked salmon or gravad lachs. Boiled potatoes are also
popular; I prefer to leave them out.
BTW, I have read somewhere that at least some of the asparagus grown in
the USA, particularly California, may be a different variety, designed
to withstand much higher average temperatures than those usual in
European asparagus-growing regions. So, the taste might well be
different. I wouldn't know, as I have never tasted American-grown white
asparagus.
Victor
