On 19/05/2012 12:48 PM, sf wrote:

>> ?? I don't agree. Snap off the hard stuff at the bottom and scrape off
>> the little ears that hide sand. Maybe you buy old woody stuff, but nice
>> fresh asparagus tends to be quite tender. In the last week I have had
>> asparagus at least 5 times and the skinny stuff was woodier and more
>> lost off the bottoms than the thicker bunches.
>>
> The asparagus in Europe is amazingly thick - a good inch thick, maybe
> more. I don't know if it's a different type or what. I just know
> that they prefer white (due to the way it's grown) asparagus for some
> odd reason, but I and probably the majority of Americans prefer the
> taste of green. I used to prefer my asparagus pencil thin, but I
> don't care these days. Maybe it's because I don't stir fry anymore.
> <http://thyme2.typepad.com/thyme_for_cooking_/2010/06/asparagus-recipes-storage-and-preperation.html>
>


That top picture.... Is that asparagus or sex toys?

I have been in Europe a couple times during Spargel season and most of
the stuff I saw (in early May) was big, but not that big. I don't
remember seeing pencil asparagus.


Is frequently stir fry the thin stuff and have it with pasta, and
sometimes throw in some chopped red peppers and some shrimp.

While the pasta is cooking, throw some chopped garlic into a pan with
lots of good olive oil and add a pinch of dried chili flakes. Toss in
the chopped pepper, then the asparagus, which has been cut into 1-2
inch chunks, followed by the shrimp. Drain the pasta and then toss
into the pan and stir it into the veggies. Top with some grated parmesan.