White asparagus is hard to come by in North America, it’s pricey and often looks a little withered and sad. Green asparagus is plentiful and comes in different widths – slender to husky-thick – and is easy and quick to prepare. I love asparagus season, it’s a special time of year to revel in the still quite seasonal vegetable. Raw, sauteed, gently steamed, or baked, how I love you my verdant vegetable!
But this year, my love of the slender green asparagus will be unrequited. The thick, white, expensive, and readily available white asparagus crowds out the other seasonal vegetables. Face it arugula, you are no match to the weisswurst-like white asparagus! As Martha says in her instructional video this hefty asparagus takes 30 minutes to cook and is best eaten in other things like soup.
While we may covet the white asparagus as a rarity in North America, in a special-time-treat sort of way, the same can be said of the green asparagus in Paris. Mon amour!
But we always want what we can’t readily have, the unusual versus the usual.