300 grams of asparagi
half a wine glass of arborio rice (2 servings)
25 grams of butter
EVO oil
1 scallion
1/4 glass of white wine
vegetable broth (I used celery onion tomato carrot)
grated aged cheese

Put the asparagi in a tall and narrow pot and fill with enough water to
leave the tips out of it, let the water gently boil for 5-6 minutes. Remove
from water and chop the stems in 0.5 cm pieces, let the tips whole, then put
some EVO oil in a skillet, when the scallion browns a little add the
asparagi and let this all cook together for 2-3 minutes. Meanwhile, in a
pot, start the risotto by melting the butter and adding the rice. Add the
wine, let it evaporate and start the usual process: add few vegetable broth,
let it cook, stir the minimum needed to prevent the rice from sticking to
the pot.
When the rice is at 2 minutes from doneness, add the content of the asparagi
skillet, add the cheese, stir them in and let it go until done, then give it
another quick stir and serve.
Next time it will be butter only, also in the asparagi skillet.

On May 17, 12:08*am, "ViLco" > wrote:
> 300 grams of asparagi
> half a wine glass of arborio rice (2 servings)
> 25 grams of butter
> EVO oil
> 1 scallion
> 1/4 glass of white wine
> vegetable broth (I used celery onion tomato carrot)
> grated aged cheese
>
> Put the asparagi in a tall and narrow pot and fill with enough water to
> leave the tips out of it, let the water gently boil for 5-6 minutes.

> Next time it will be butter only, also in the asparagi skillet.

After boiling/steaming, grandma used to just put them in a long bowl
and cover with buttered breadcrumbs (melt butter, saute breadcrumbs,
add salt/pepper, strew over the cooked spargeln in the bowl.)

Of course, for this she always used the thicker, succulent asparagus,
not the pencil size.

ViLco wrote:

> 300 grams of asparagi
> half a wine glass of arborio rice (2 servings)
> 25 grams of butter
> EVO oil
> 1 scallion
> 1/4 glass of white wine
> vegetable broth (I used celery onion tomato carrot)
> grated aged cheese
>
> Put the asparagi in a tall and narrow pot and fill with enough water to
> leave the tips out of it, let the water gently boil for 5-6 minutes. Remove
> from water and chop the stems in 0.5 cm pieces, let the tips whole, then put
> some EVO oil in a skillet, when the scallion browns a little add the
> asparagi and let this all cook together for 2-3 minutes. Meanwhile, in a
> pot, start the risotto by melting the butter and adding the rice. Add the
> wine, let it evaporate and start the usual process: add few vegetable broth,
> let it cook, stir the minimum needed to prevent the rice from sticking to
> the pot.
> When the rice is at 2 minutes from doneness, add the content of the asparagi
> skillet, add the cheese, stir them in and let it go until done, then give it
> another quick stir and serve.
> Next time it will be butter only, also in the asparagi skillet.

Tonight I will be making an appetizer of nachos with (par-cooked)
asparagus and olives. I don't think I've ever seen such a thing before,
but there's no reason asparagus shouldn't go with olives, tortilla
chips, and cheese.

Bob

Il 17/05/2012 17:47, Sqwertz ha scritto:

> Note that Vilco is probably referring to white asparagus. Only
> Westerners eat that yucky green stuff.

In my area, Emilia, white asparagus is less common than in areas like
Bologna and southern Veneto, where they also grow many premium white
varietes. Here asparagi are almost all green, as the ones I used: green
pencil sized asparagi from Modena county, probably grown in a greenhouse.
--
Vilco
And the Family Stone
Shguazza, pesce fess'

Il 17/05/2012 18:43, ViLco ha scritto:

> pencil sized asparagi from Modena county, probably grown in a greenhouse.

remove that "probable", with the weather we had they *must* be growm in
a greenhouse
--
Vilco
And the Family Stone
Anche un maiale puo' arrampicarsi su un albero quando e' adulato

On 17/05/2012 12:43 PM, ViLco wrote:
> Il 17/05/2012 17:47, Sqwertz ha scritto:
>
>> Note that Vilco is probably referring to white asparagus. Only
>> Westerners eat that yucky green stuff.
>
> In my area, Emilia, white asparagus is less common than in areas like
> Bologna and southern Veneto, where they also grow many premium white
> varietes. Here asparagi are almost all green, as the ones I used: green
> pencil sized asparagi from Modena county, probably grown in a greenhouse.


When I was in Europe during Spargel season I was under the impression
that most of it was from Spain. I had green and white and they were all
big thick stalks. I prefer them to the skinny stalks.

FWIW... while I was out bicycling this morning I picked up a small
bunch of fresh local asparagus.

On Thu, 17 May 2012 00:58:57 -0700, Bob Terwilliger
> wrote:

>ViLco wrote:
>
>> 300 grams of asparagi
>> half a wine glass of arborio rice (2 servings)
>> 25 grams of butter
>> EVO oil
>> 1 scallion
>> 1/4 glass of white wine
>> vegetable broth (I used celery onion tomato carrot)
>> grated aged cheese
>>
>> Put the asparagi in a tall and narrow pot and fill with enough water to
>> leave the tips out of it, let the water gently boil for 5-6 minutes. Remove
>> from water and chop the stems in 0.5 cm pieces, let the tips whole, then put
>> some EVO oil in a skillet, when the scallion browns a little add the
>> asparagi and let this all cook together for 2-3 minutes. Meanwhile, in a
>> pot, start the risotto by melting the butter and adding the rice. Add the
>> wine, let it evaporate and start the usual process: add few vegetable broth,
>> let it cook, stir the minimum needed to prevent the rice from sticking to
>> the pot.
>> When the rice is at 2 minutes from doneness, add the content of the asparagi
>> skillet, add the cheese, stir them in and let it go until done, then give it
>> another quick stir and serve.
>> Next time it will be butter only, also in the asparagi skillet.
>
>Tonight I will be making an appetizer of nachos with (par-cooked)
>asparagus and olives. I don't think I've ever seen such a thing before,
>but there's no reason asparagus shouldn't go with olives, tortilla
>chips, and cheese.

Asparagus would go well if made into guacamole, otherwise asparagus
and nachos is just plain wrong, flavor wise and texture wise, even
difficult to eat... asparagus sections would just roll about... making
you eat like a dyslexic Mexican.
http://www.tasteofhome.com/Recipes/Asparagus-Guacamole

Sqwertz wrote:

>> Tonight I will be making an appetizer of nachos with (par-cooked)
>> asparagus and olives. I don't think I've ever seen such a thing before,
>> but there's no reason asparagus shouldn't go with olives, tortilla
>> chips, and cheese.
>
> Lemme guess.... Italian Nachos?

More like California nachos. There's nothing particularly Italian about it.

Bob

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> Asparagus would go well if made into guacamole, otherwise asparagus
> and nachos is just plain wrong, flavor wise and texture wise,

You're wrong and stupid.


> even difficult to eat... asparagus sections would just roll about...
> making you eat like a dyslexic Mexican.

That might be a concern if I had Parkinson's Disease or brachial palsy,
but since I do not, I'll be able to eat them with no problem at all.

Bob

Sqwertz wrote:

>> In my area, Emilia, white asparagus is less common than in areas like
>> Bologna and southern Veneto, where they also grow many premium white
>> varietes. Here asparagi are almost all green, as the ones I used:
>> green pencil sized asparagi from Modena county, probably grown in a
>> greenhouse.

> OK, Good. Italy = Green. I really don't see what's the big deal
> about the whites. They don't even make your pee stink.

Not always, look better: Bologna and southern Veneto areas are full of white
asparagi. Bassano del grappa, Vicenza and Cimadolmo are very renowned for
their local whites. Cimadolmo obtained the european IGP labeling for its
asparagi, while Bassano del grappa obtained the top labeling, the DOP.
Badoere has a name for both white and green asparagi and both have obtained
the IGP labeling.
http://it.wikipedia.org/wiki/Asparag...ano_del_Grappa
http://www.taccuinistorici.it/ita/ne...dolmo-Igp.html

Every place has its way to grow white asparagi: some cover them with
blankets, some plant them intentionally too deep so that the edible part
grows covered by the soil, the goal is to keep a good part of the asparagus
covered so the sunlight doesn't activate the photosynthesis.

spamtrap1888 wrote:

> Asparagus stalks are thick and not woody if
>
> 1. They're the first shoots of the year
> 2. They come from older plants
> 3. They come from male plants.

I discovered only very recently that asparagus plants can live up to 10
years. I always believed thay got re-planted each year...

my mother has three rows of it, one is new, one is three years old to
produce good, one is old and produces little but is for putting back into
the ground as food for the next new row, Lee
"ViLco" > wrote in message
...
> spamtrap1888 wrote:
>
>> Asparagus stalks are thick and not woody if
>>
>> 1. They're the first shoots of the year
>> 2. They come from older plants
>> 3. They come from male plants.
>
> I discovered only very recently that asparagus plants can live up to 10
> years. I always believed thay got re-planted each year...
>
>

On Fri, 18 May 2012 17:31:28 +0200, "ViLco" > wrote:

>spamtrap1888 wrote:
>
>> Asparagus stalks are thick and not woody if
>>
>> 1. They're the first shoots of the year
>> 2. They come from older plants
>> 3. They come from male plants.
>
>I discovered only very recently that asparagus plants can live up to 10
>years. I always believed thay got re-planted each year...
>

i think I planted 2-3yr crowns. and it was 2-3 more before I got any
decent asparagus.

I'll vouch for 'live more than 20 years.' The original rows in my
garden are less defined than they were a decade or so ago-- but some
of those plants are originals. I usually get a volunteer or two
each year and I let them grow. We don't get a lot of asparagus
anymore-- but what we get is tasty.

Jim

ViLco wrote:
>
> I discovered only very recently that asparagus plants can live up to 10
> years. I always believed thay got re-planted each year...

A lot of fruits are perennials. Few veggies are. Rubarb, asparugus are
the best known.

On Fri, 18 May 2012 21:08:26 +0000 (UTC), Doug Freyburger
> wrote:

>ViLco wrote:
>>
>> I discovered only very recently that asparagus plants can live up to 10
>> years. I always believed thay got re-planted each year...
>
>A lot of fruits are perennials. Few veggies are. Rubarb, asparugus are
>the best known.

I'm finding out that collards return for several years, even in
weather that goes below zero F.

I've been picking at 2 plants for 4 years now. [only one this year--
zero degree weather and no snow killed one of them. Not a big loss.
The collards I get at the market are cheap and taste better]

Jim

Clueless AOL newbie Sheldon "Pussy" Katz wrote:

> My complaint regarding thin asparagus is that typically they are cut
> much closer to the ground when harvested (the rip off plan starts way
> early, in the field) and since asparagus are sold by weight it's been
> my experience that more than half the thin asparagus I purchase (by
> weight) are inedible.

Sure must suck to live in a place where grocers and farmers are so
dishonest. It's always appalling to read that upstate New York has such
a criminally-venal mindset in the marketplace, especially when it comes
to food.

Here in God's Country, we *personally know* the farmers, so we could
hold them accountable for any of the shady practices which seem to be
commonplace in upstate New York[1]. Our farmers' market asparagus is
very thin (maybe a quarter-inch or less in diameter), very long
(averaging fifteen to eighteen inches long), and is sold by the bunch
rather than by the pound. Most importantly, it's also very tender and
tasty! Those asparagus and olive nachos were delicious, though I made
more than we could eat. I'm going to pair the leftovers with scrambled
eggs for a midnight snack tonight.

Bob
[1] It's entirely possible that I am unfairly maligning upstate New
York. Maybe Pussy's negative experiences were brought on by his being a
shithead, and other people in that area are treated with more honesty
and respect.

On May 18, 3:20*pm, Bob Terwilliger >
wrote:


> Here in God's Country, we *personally know* the farmers, so we could
> hold them accountable for any of the shady practices which seem to be
> commonplace in upstate New York[1]. Our farmers' market asparagus is
> very thin (maybe a quarter-inch or less in diameter), very long
> (averaging fifteen to eighteen inches long), and is sold by the bunch
> rather than by the pound. Most importantly, it's also very tender and
> tasty! Those asparagus and olive nachos were delicious, though I made
> more than we could eat. I'm going to pair the leftovers with scrambled
> eggs for a midnight snack tonight.
>

Pencil asparagus has its uses -- it's good for stir-frying, for
example.

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.

sf wrote:

> 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.

The Euro version of white -- is the skin thinner? That would be a plus
for me.

Dave Smith wrote:

> 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.

I've always assumed "pencil asparagus" is the result of long-term
contracts between farmers and retailers. When it comes time to ship,
they harvest whatever they've got. Maybe different for those who live
closer to farmland.

Dave Smith wrote:
>
> 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.

That sounds so good. I've saved this message to try later.

Gary

On 19/05/2012 2:24 PM, Gary wrote:
> Dave Smith wrote:
>>
>> 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.
>
> That sounds so good. I've saved this message to try later.
>
>


It's easy enough.. DOn't forget the pinch of chile flakes.... and I used
two good sized cloves of garlic per person.

On Sat, 19 May 2012 13:36:51 -0400, Dave Smith
> wrote:

> 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.

Were you in Germany? I was in quite a few open air markets and all
the asparagus was HUGE. That picture reflects exactly what I saw,
except they were long stalks. I don't know why those were so short
compared to the green.

--
Food is an important part of a balanced diet.

Bob Terwilliger > wrote:
> ViLco wrote:
>
>> 300 grams of asparagi
>> half a wine glass of arborio rice (2 servings)
>> 25 grams of butter
>> EVO oil
>> 1 scallion
>> 1/4 glass of white wine
>> vegetable broth (I used celery onion tomato carrot)
>> grated aged cheese
>>
>> Put the asparagi in a tall and narrow pot and fill with enough water to
>> leave the tips out of it, let the water gently boil for 5-6 minutes. Remove
>> from water and chop the stems in 0.5 cm pieces, let the tips whole, then put
>> some EVO oil in a skillet, when the scallion browns a little add the
>> asparagi and let this all cook together for 2-3 minutes. Meanwhile, in a
>> pot, start the risotto by melting the butter and adding the rice. Add the
>> wine, let it evaporate and start the usual process: add few vegetable broth,
>> let it cook, stir the minimum needed to prevent the rice from sticking to
>> the pot.
>> When the rice is at 2 minutes from doneness, add the content of the asparagi
>> skillet, add the cheese, stir them in and let it go until done, then give it
>> another quick stir and serve.
>> Next time it will be butter only, also in the asparagi skillet.
>
> Tonight I will be making an appetizer of nachos with (par-cooked)
> asparagus and olives. I don't think I've ever seen such a thing before,
> but there's no reason asparagus shouldn't go with olives, tortilla chips, and cheese.
>
> Bob

I was taught to just sprinkle asparagus with lemon juice. I never took a
bite raw, I have to taste that. Mom cooked the he'll out of it and I hated
it when I was young.
I wonder about pickled.

On Fri, 18 May 2012 15:20:42 -0700, Bob Terwilliger
> wrote:

>Clueless AOL newbie Sheldon "Pussy" Katz wrote:
>
>> My complaint regarding thin asparagus is that typically they are cut
>> much closer to the ground when harvested (the rip off plan starts way
>> early, in the field) and since asparagus are sold by weight it's been
>> my experience that more than half the thin asparagus I purchase (by
>> weight) are inedible.
>
>Sure must suck to live in a place where grocers and farmers are so
>dishonest.

Most of NY's asparagus ship from CA, and Mexico... I have a huge
rubberband ball from asparagus, all are printed grown in CA/Mex. Our
local asparagus are mostly shipped to the big cities where they fetch
higher prices. Most people here have their own asparagus patch. I
never bothered, I'm not so fond of asparagus that I'm willing to do
the labor of hand weeding. And I'm one of those very rare people who
actually enjoys canned asparagus and admits it.

On 5/19/2012 1:36 PM, Dave Smith wrote:
> 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.

The second picture with the purple asparagus makes me think of that
fungus I got last year in my flower beds.

sf wrote:

> 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

Never heard of that. Even people in white-asparagi growing areas buy the
green ones, as even people from green-asparagi growing areas buy white ones.

On May 22, 6:25*am, "ViLco" > wrote:
> sf wrote:
> > 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
>
> Never heard of that. Even people in white-asparagi growing areas buy the
> green ones, as even people from green-asparagi growing areas buy white ones.

Not when I was in Munich. All I saw (street vendors, produce stands,
supermarkets) was white asparagus.

spamtrap1888 wrote:

>>> 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

>> Never heard of that. Even people in white-asparagi growing areas buy
>> the green ones, as even people from green-asparagi growing areas buy
>> white ones.

> Not when I was in Munich. All I saw (street vendors, produce stands,
> supermarkets) was white asparagus.

In all of the local supermarkets here I am sure I can find green asparagi
now, 100% sure, but it's very difficult to find white asparagi here, so it
is not true that europeans prefer white asparagi. There's a place in germany
where they have only white? Good, I'm sure there will be many more, but
there's alot of places wheere it is the exact opposite, just like here.

On Tue, 22 May 2012 15:25:12 +0200, "ViLco" > wrote:

> sf wrote:
>
> > 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
>
> Never heard of that. Even people in white-asparagi growing areas buy the
> green ones, as even people from green-asparagi growing areas buy white ones.
>
Maybe Italians are more open minded about it. People on the UK group
aren't and I didn't see a single stalk of green asparagus at the open
air markets when I was in Germany last Spring.


--
Food is an important part of a balanced diet.

On Tue, 22 May 2012 07:04:26 -0700 (PDT), spamtrap1888
> wrote:

> On May 22, 6:25*am, "ViLco" > wrote:
> > sf wrote:
> > > 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
> >
> > Never heard of that. Even people in white-asparagi growing areas buy the
> > green ones, as even people from green-asparagi growing areas buy white ones.
>
> Not when I was in Munich. All I saw (street vendors, produce stands,
> supermarkets) was white asparagus.

Thank you for the back up.

--
Food is an important part of a balanced diet.

sf wrote:

>>> know that they prefer white (due to the way it's grown) asparagus
>>> for some odd reason

>> Never heard of that. Even people in white-asparagi growing areas buy
>> the green ones, as even people from green-asparagi growing areas buy
>> white ones.

> Maybe Italians are more open minded about it. People on the UK group
> aren't and I didn't see a single stalk of green asparagus at the open
> air markets when I was in Germany last Spring.

Maybe it's the italian sun. Anyway just go to www.google.com and write
"apsaragi" (without the quotes), than click images: the first 6 rows of
pictures are all greens with only 1 white in the 7th row. This should tell
you something about asparagi and italians. And should say something,
consequently, about asparagi and europeans

ViLco wrote:

> Maybe it's the italian sun. Anyway just go to www.google.com and write
> "apsaragi" (without the quotes), than click images: the first 6 rows
> of pictures are all greens with only 1 white in the 7th row. This
> should tell you something about asparagi and italians. And should say
> something, consequently, about asparagi and europeans

Then do the same but instead of asparagi write spargel: the majority are
white asparagi, but there are much more greens there than whites when one
writes in tialian. Morale: in Italy one finds almost only greens, in germany
one finds more whites then greens

On 22/05/2012 9:25 AM, ViLco wrote:
> sf wrote:
>
>> 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
>
> Never heard of that. Even people in white-asparagi growing areas buy the
> green ones, as even people from green-asparagi growing areas buy white ones.
>
>
>

What would you know? You only live there.

;-)

On 22/05/2012 10:04 AM, spamtrap1888 wrote:
> On May 22, 6:25 am, > wrote:
>> sf wrote:
>>> 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
>>
>> Never heard of that. Even people in white-asparagi growing areas buy the
>> green ones, as even people from green-asparagi growing areas buy white ones.
>
> Not when I was in Munich. All I saw (street vendors, produce stands,
> supermarkets) was white asparagus.

And when I was in Germany a few times in early May, height of spargel
season, I saw mostly green. One of the places we stayed was
Garmisch-Partenkirchen, about 50 miles from Munich.

Dave Smith wrote:

>> Never heard of that. Even people in white-asparagi growing areas buy
>> the green ones, as even people from green-asparagi growing areas buy
>> white ones.

> What would you know? You only live there.
>
> ;-)

On 5/22/2012 11:34 PM, Sqwertz wrote:
> On Sat, 19 May 2012 21:52:16 -0400, Cheryl wrote:
>
>> The second picture with the purple asparagus makes me think of that
>> fungus I got last year in my flower beds.
>
> Stinkhorn?
>

That's the one. I can't remember when it started up but even though
it's been really rainy so far, I haven't seen any. I'm glad because it
really attracted flies.