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Post by rdywenur on Mar 27, 2006 17:40:41 GMT -7
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Post by gardenmoma on Mar 29, 2006 12:00:56 GMT -7
3/29 Suzanne and all, Actually, I saw bunches of both green and white asparagus here in Roanoke, VA in a new "gourmet" - Fresh Market - grocery store yesterday. Was almost flying through the produce section as others were waiting for me, so didn't stop and investigate where they were coming from. As for how I like to eat white asparagus - I am a non-meast-eater but this restaurant has a wonderful vegetable platter on which a sauted Portabella mushroom cap takes the place of meat...then there are typical German / European sidedishes, of varying quality depending upon who is cooking red cabbage, potato pancakes, spaetzle (sp?), etc. Charles, I will experiement this spring with freezing asparagus in water...I never thought of it I do small quantities of herbs and celery leaves (for soup) this way. Good amount of room in our freezer these days; we do not have many mouths to feed GM The white asparagus is not served 'year-round
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