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1 hour ago, Duvel said:Or maybe … France*
Definitely...but I do think the ones at Katja come from Holland or Belgium - I'll try to get a picture the next shipment.
And we look forward to seeing how you like to prep and eat them. FWIW, at Katja they are trimmed, peeled almost to the top; the trimmings are then used to make a stock. The spargel is poached in that stock, which has a little added sugar; evidently helps bring out the natural sweetness.
How do like them? Hollandaise? Drawn butter?
1 hour ago, Duvel said:Or maybe … France*
Definitely...but I do think the ones at Katja come from Holland or Belgium - I'll try to get a picture the next shipment.
And we look forward to seeing how you like to prep and eat them. FWIW, at Katja they are trimmed peeled almost to the top; the trimmings are then used to make a stock. The spargel is poached in that stock, which has a little added sugar which evidently helps bring out the natural sweetness.
How do like them? Hollandaise? Drawn butter?
