The best time to eat Asparagus

Green British asparagus, with its intense, complex
flavor, is considered – by the British, at least – to be the finest in the world. Its deep, verdant flavor is attributed in large part to Britain’s cool growing conditions. ( The green asparagus are better served hot with chicken, veal and soup).
White asparagus preferred in Europe ( France and Germany) has a delicate flavor and must first be peeled before use. Trim the woody ends and starting from the bottom and using a vegetable peeler, peel a very thin strip toward the tip. Often, only the lower half need to be peeled. (The white asparagus are better served warm or cold with hollandaise & mayonnaise sauce.

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