Originally Posted by
LapLap
I First is samphire - we collect it from the sea edge (avoiding the areas where dogs regularly piddle) rinse it and boil it for just under a minute (blanch it really) and rinse again with cold water immediately. Eaten with fresh slamon and boiled potatoes and a good mayonnaise it's absolute heaven. A great alternative to asparagus in the summer.
I thought
Samphire was the master of the pan flute!
I did see baby asparagus somewhere recently. It was the thickness of cooked spaghetti. I think I would prefer the stronger flavor of the more mature variety. AFAIK, white asparagus is achieved by keeping it in the dark. I didn't realize it had a different basic flavor. The only time I've had it, it was served cold with a strong vinagrette which overwhelmed it. It's in our local stores now, at a higher price. I may try tomorrow.