The recipe chosen for todays FFwD group is wonderful.
The reason why I used white and not green asparagus is simple. White asparagus is the traditional type of asparagus grown in Germany and other parts of Europe. It is an early spring crop and harvest season lasts only for a few weeks.
Since German locally-grown asparagus has not hit the market around here, I bought Greek asparagus for this recipe.
The main difference to the green variety is that the white asparagus must be peeled. The outside of the asparagus is fibrous and woody. But using an asparagus peeler or a sharp paring knife makes an easy task of this job.
You start peeling the asparagus just below the head and keep it wrapped in damp kitchen towels until ready to use.
In order to grow white asparagus, the plants are not exposed to any sunlight whatsoever. The production of chlorophyll is prevented by mounding sand and compost (about 40 centimeters/16 inches) over the root stock.
That is called the "hilling method" and on the picture that I just took of my local asparagus farmer's field, you can see that the mounds of earth look like endless rows in a field, covered with black plastic sheets in order to attract some heat from the sun.
To see what the other Doristas are up to, please click here.