This famous thick white asparagus, from Marchfeld, is all the rage in Austria throughout the months of May and June. You will see it everywhere; in soups and salads, boiled and sauced, as a starter and as a main course. It is a type of seasonal celebration rarely encountered in America, and something not to be missed. Whereas these thick spears have often been mushy and flavorless when I encountered them elsewhere, in Austria they are meant to be indulged in for a short spate each year. They are thick, hearty and filling, with slightly more delicate flavors than there green brothers. They should be peeled and then boiled until just tender, where there just-tender texture yields to the tooth.
Recommended Dishes: Cream of Asparagus Soup, Asparagus with Hollandaise