Denis Mosko wrote to JIM WELLER <=-

Yorkshire is famous for forcing early rhubarb and asparagus Forced
rhubarb is grown indoors in the dark. Its stalks are neon pink and
sweeter than regular rhubarb. It's available from January to late March/early April.

And asparagus?

Available only from April to June, ghostly white asparagus is an
especially delicious seasonal specialty.

White asparagus is the same plant as green asparagus, but it lacks
colour because it's grown underground. Farmers cover it with soil as
it grows, so the stalks don't undergo photosynthesis.

The white variety is softer and milder than the usual green and must
be peeled completely before cooking.

https://www.foodandwine.com

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted White Asparagus w/Herbes de Provence
Categories: Five, Sides, Vegetables, Herbs
Yield: 4 Servings

1 bn White asparagus
2 tb Olive oil
1 1/2 ts Herbes de Provence
1/4 ts Salt
1/8 ts Ground black pepper

Set oven @ 400ºF/205ºC.

Trim 1 1/2" off the bottom of each asparagus stalk. Lay
flat on a cutting board and peel. Transfer to casserole
dish and brush with olive oil. Sprinkle herbes de
Provence, salt, and black pepper over asparagus.

Roast in the preheated oven until lightly browned, about
20 minutes.

Recipe by: Howard D. Ducke

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... BASIC LAW OF CONSTRUCTION: Cut it large and kick it into place.
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