It would have to be said that the Germans can really get quite exercised when it comes to the delicacy that is white asparagus. Seriously. This was just one headline that I found in my asparagus-related travels around t’internet:
Motorist beats a woman selling over-priced white asparagus in Berlin.
Ouch. A cautionary tale for anyone considering a career in the roadside asparagus-selling business, that’s for sure.
Just coming into its short season right around now, white asparagus is grown under cover of soil in order to achieve the bleached effect. It is a sweeter and more delicately flavoured cousin to the green spears I’m used to, and was the theme for this month’s Five Star Makeover.
White asparagus, albeit looking rather golden after its makeover
Yes, it was a good afternoon.
A bit posh, you might think, afternoon tea in the Westbury, and, to be fair, it was a step up from having a dirty ol’ mug o’ tae in one hand and plate of chocolate digestives in the other. The occasion was a special food blogger launch of Donal Skehan’s new book, Kitchen Hero.
Donal Skehan introduces his afternoon tea
to a receptive food blogger audience
You: So, what’s for breakfast, then?
Me: Bacon & eggs.
You: Ooh, bacon & eggs, me favourite. Rashers ahoy!
Me: Erm… it’s not quite your usual bacon & eggs.
You: (suspiciously) Uh, how so?
Me: (sheepishly) Well, for a start, there’s no bacon…
You: No bacon? Well feck that for a game of cowboys(*), I’m off for a breakfast roll…
* for the uninitiated, this phrase translates roughly as ‘bugger it’
To be fair, you would be well within your rights to storm off, but perhaps you should have a looksee at what you’re missing first:
When The Shiitake Hit The Pan