You've seen it here before. It's a specialty of our region (also down near Bordeaux). It's the same plant as green asparagus, the difference being that green asparagus are allowed to see sunlight while they grown. White asparagus are kept in the dark (buried in soil) until they're harvested. These went into one of our favorite seasonal dishes: asparagus tart with ham and a cheesy egg custard.
As today is Easter Sunday, there will be no grass cutting. In our town, domestic noise is only permitted between the hours of 10h00 and Noon on Sundays and holidays (Easter Monday is a holiday). Most people don't bother, so it's a quiet day. Yesterday I got another swath of our yard cut. I'll pick it up again next week, depending on the weather.
By the way, we're not having asparagus today. And we're skipping our traditional rabbit meal in favor of a blanquette de veau, a veal stew in white cream sauce.
I like your town’s noise rule. The tart sounds delicious. I love asparagus but what how it smells upon “exit.”
ReplyDeleteYahoo one more easter bunny saved. Love You
ReplyDeleteI bet the veal will taste better than Easter Bunny. It's a gloomy chilly day here, but yesterday was quite the opposite.
ReplyDeleteHappy white asparagus season, and I hope your blanquette de beau will be delicious
ReplyDeleteJudy
I had just planted asparagus in my garden when we moved away to Arizona. I have often wondered what happened to them.
ReplyDeletemitch, just part of the fun!
ReplyDeletejoanna, hahaha!
evelyn, not sure... we've done this recipe with rabbit before and it's pretty good...
judy, it was delicious!
michael, someone probably dug them up. :(