wrote:
> On Wed, 18 Jul 2018 23:56:45 -0500, Sqwertz >
> wrote:
>
>> On Sat, 14 Jul 2018 12:20:27 -0400, Gary wrote:
>>
>>> Sqwertz wrote:
>>>>
>>>> Hanger steak, white asparagus with hollandaise, and Dutch baby
>>>> creamers. Picked out larger ones from teh bulk display, all the
>>>> same size so they cook evenly. They can be half as small as well.
>>>>
>>>> http://www.flickr.com/photos/7275891...n/photostream/
>>>>
>>>
>>> Nicely done. I've never seen white asparagus in a store so never
>>> tried it. I did google the difference this morning and learned.
>>> Do you prefer those or the green?
>>
>> Green. I didn't realize you had to peel white asparagus (duh).
>> Green has more flavor and is cheaper.
>>
>> -sw
>
> White asparagus are no different from green asparagus in that regard,
> the bottom ends of both have a tough fiberous part that should be
> pared away rather than chopped off, They are actually the same
> asparagus only to get white ones they are grown in the absence of
> light. White are more expensive because they are more labor intensive
> to grow, usually grown in caves. Any difference in flavor is due to
> being a different variety, The white ones are grown strictly for
> appearence.
>

Popeye the agronomist ... If yoose wants white asparagus, and yoose
don't have a cave ...

Yoose can try keeping the dirt hoed up every day around the stalk as it
grows.

Maybe some day a real agronomist will develop a brown variety just for
yoose sorry ass.