I am in Berlin doing some asparagus research. The spears around Berlin, especially from Beelitz, a white, thick and particularly excellent. The spears are thinly peeled and then steamed traditionally. Last night we had some with herby carrots, A roasted bonito and some boulangere potatoes. Wines: Italian Traminer. Very complementary with the asparagus.
My asparagus dataset is growing but I am considering doing a full European asparagus tour next spring, documenting the asparagus growing cultures and traditions. I think that there is booket or something in it.
I am wondering if I can bring some of the white stuff back with me and if it will last till next weekend!
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