Just spent an hour peeling asparagus. This is already a giant leap for mankind, or at least for me, as the very first time I served asparagus here in Germany it was not a success. This vegetable is popular in the UK too, but in its green variety - which needs no peeling. So my first venture, happily unpeeled, was woody and tough to say the least. Didn't touch it again for at least 20 years.
Now I've got the hang of it and living in the middle of Spargelland as we do, it seemed like a good idea yesterday to buy tons of the stuff. Take a look at these pages on 'German food', it's really interesting and if you pursue the asparagus pages you'll find definitions of 'Handelsklasse I/II/II' etc.
Fascinating:)
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