http://www.torontolife.com/daily/daily-dish/restauranto/2009/05/07/bier-markt-spearheads-white-asparagus-cuisine-and-umlaut-abuse/ Daily updates from Toronto Life magazine Fri, 10 Feb 2012 19:25:31 +0000 hourly 1 http://wordpress.org/?v=3.0.4 http://www.torontolife.com/daily/daily-dish/restauranto/2009/05/07/bier-markt-spearheads-white-asparagus-cuisine-and-umlaut-abuse/comment-page-1/#comment-1253 Doug Tue, 12 May 2009 17:44:22 +0000 http://www.torontolife.com/daily/?p=6174#comment-1253 Hmmm-just had both the white and green there yesterday, and "not as fibrous, and firm as green" didn't exactly describe my findings, unless the Ontario variety is really mushy and so stringy it's difficult to cut. Hmmm-just had both the white and green there yesterday, and “not as fibrous, and firm as green” didn’t exactly describe my findings, unless the Ontario variety is really mushy and so stringy it’s difficult to cut.

]]> http://www.torontolife.com/daily/daily-dish/restauranto/2009/05/07/bier-markt-spearheads-white-asparagus-cuisine-and-umlaut-abuse/comment-page-1/#comment-1214 Anne Fri, 08 May 2009 14:04:38 +0000 http://www.torontolife.com/daily/?p=6174#comment-1214 I thought the Bier Markt was under Belgian influence? So why not bring in the white asparagus from Belgium or Holland where it is a much bigger deal than in France? It is truly a seasonal delicacy, like fiddleheads here for example. And the traditional way to serve the white asparagus is with melted butter, chopped hard-boiled eggs and really good ham, with potatoes on the side if needed. MMMMM. I thought the Bier Markt was under Belgian influence? So why not bring in the white asparagus from Belgium or Holland where it is a much bigger deal than in France? It is truly a seasonal delicacy, like fiddleheads here for example. And the traditional way to serve the white asparagus is with melted butter, chopped hard-boiled eggs and really good ham, with potatoes on the side if needed. MMMMM.

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