tag:blogger.com,1999:blog-36379237.post5778277179278050367..comments2023-08-11T05:23:21.651-05:00Comments on A View From The Kitchen: What is Asparation???Michael Walshhttp://www.blogger.com/profile/13821410826722418340noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-36379237.post-78754295973214961802009-03-01T18:15:00.000-05:002009-03-01T18:15:00.000-05:00This may be irrelevant, but the Mann Packing Compa...This may be irrelevant, but the Mann Packing Company produces Brocolini. Sanbon, Inc. grows Asparation. My aunt and cousins are part of the Sanbon company and have told me that because of their intensive tasting regimen, they can ensure the quality in taste that other growers may not. Try it for yourself! : )Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36379237.post-7742639521268849252007-03-02T09:58:00.000-05:002007-03-02T09:58:00.000-05:00i'll get more in depth on this one in the future, ...i'll get more in depth on this one in the future, but quickly... white asparagus is grown in the dark. When i was at The Chef's Garden, in the green house they have huge black boxes, the size of a car, and that is where they grow the white asparagus, as well as yellow pea shoots, and popcorn shoots that aren't allowed to turn green. I prefer to eat green asparagus only in the spring from local fields, i won't touch the grocery store stuff. Now the white stuff is ok, but you absolutly must peel the stalk. it is much tougher, and bitter.Michael Walshhttps://www.blogger.com/profile/13821410826722418340noreply@blogger.comtag:blogger.com,1999:blog-36379237.post-39808250769939473052007-03-01T23:15:00.000-05:002007-03-01T23:15:00.000-05:00Thanks for the info -- very interesting! I was in...Thanks for the info -- very interesting! I was in a restaurant the other day that had broccolini on the menu described as a cross between broccoli and asparagus. Guess they were wrong! This is a very yummy veggie -- too bad it is so time-intensive to farm. Ok...so can you now tell me how white asaparagus is different than green? Are they the same plant or different species? How do they differ in cooking techniques and taste?Rachelhttps://www.blogger.com/profile/14766005050803045076noreply@blogger.com