eatWashington Posted May 21, 2008 Share Posted May 21, 2008 No. Doubt it's a matter of terroir or that blessed plot, that earth, that realm vs. this.Cf. what's been written in the W Post and said in topic on Mid Spring in this forum, though I have to say that I've consumed at least 4-5 bundles of purple asparagus, and fat, thin and in-between green asparagus w purple tips over the course of this year's season, coming from PA, VA & MD. All very flavorful, interacting with all relevant bodily systems in usual fashion. Course I've been fixated on roasting and sautéing my stalks in olive oil and the fat of salt-cured pork which intensifies what might otherwise prove subtle especially if hay fever's involved. I was just going to serve a clarified butter and lemon juice sauce. But discovered I'd run out of lemons. So I squeezed (into cooled butter so it didn't spit itself into oblivion) orange juice instead. Delicious! Like a Sauce Maltaise without the fuss... Link to comment Share on other sites More sharing options...
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