Milo brought home asparagus today. It seems to be much earlier than usual…well Easter weekend seems right, but Easter is earlier this year. I think it is because of the mild winter.

 German’s love to eat white asparagus, and especially the really thick stalks. So considering we like the thinner (more tender and more delicious stalks – hello!) it conveniently works out to be cheaper for us =) At the market Milo got about 600 grams for the two of us for 3 bucks. White asparagus is the variety of choice around here, but it actually isn’t a different “variety” in the plant-family sense. As far as I understand (and observe in the fields) white asparagus is simply covered until it is picked, and therefore does not go through photo-synthesis and turn green. If you uncovered the same plants, they would turn into green asparagus. (I am not sure what this means for vitamin content, but I am skeptical that white veggies are as a good as green). But they tasted great, especially with some serrano and a poached egg.

Happy Spring!