Yes, it’s the word on every foodie’s lips around this time of year: asparagus. Knowing that I was keen to get hold of some, my colleague phoned me from the supermarket one lunch break: ‘they’ve got some white asparagus, or some green asparagus tips,’ she told me. ‘I’ll have the… no, wait a second,’ I replied. ‘Where are they from?’ ‘Umm… the white asparagus is from Thailand, and the green is from Peru.’ Right.
Now, I’m not much of a purist when it comes to seasonality, but really what is the point of having an asparagus ‘season’ and then proceeding to import it from countries that basically have no seasons?
Luckily, later that day I came across some Dutch white asparagus, so I pounced on it like a golden ticket to the chocolate factory. Feeling a bit cheffy, I decided to make ‘brunch’ the next day – decadent and weekend-ish – of asparagus and poached egg with hollandaise sauce. I had intended to show you a photo of it, but in reality white asparagus with white egg and pale yellow hollandaise on a white plate doesn’t make a very good picture after all.
