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German Asparagus RecipeGerman Vegetable RecipeGermans are big fans of this "edible ivory". Spargelzeit in Germany begins in mid-April until June 24th, the feast of St John the Baptist. During this time you will find an asparagus recipe on the menu in every restaurant. Whether it be served with the classic hollandaise sauce, or a delicious asparagus soup, or just served with melted butter, asparagus tastes just fine, especially with a nice glass of Riesling. It is grown in abundance in the state of Baden-Wuerttemburg. The "Asparagus Road" passes through the towns of Schwetzingen, Reilingen, Karlsruhe and Rastatt. Germans prefer to eat the white asparagus. It is cut below the soil when tips are 5cms above it. The green asparagus is cut at soil level. Not only does asparagus taste delicious, it is also very healthy.It has hardly any calories and is rich in Vitamin A (important for the building of new cells, skin and hair. It is also full of iron and potassium. Cooking asparagus is also very easy. Try to make the most of the short asparagus season and steam it, bake it or grill it.
It must squeak!Once bought, if you don't intend cooking straightaway, then you can store them in your fridge in a damp cloth for 2-3 days. Green asparagus remains fresh when stored upright in water. If freezing, you only need to peel the stems, but not blanch them in water.
How to cook AsparagusSteaming AsparagusPeel almost the whole stem with a vegetable peeler starting from the tip. Chop off any thick woody ends. I always use a large tall asparagus steamer which has a sieve insert. But you can also use a large covered pan or a frying pan.Bring a pan of water to the boil and add a tsp each of salt, sugar and butter. Cover the tips with a cap made from foil and cook gently for about 10 minutes. Drain well and drizzle with melted butter or oil and vinegar dressing.
Hollandaise SauceThis is a classic sauce for your asparagus recipe, fish, egg, chicken and vegetable dishes.Ingredients2 tbsp wine or tarragon vinegar1 tbsp water 2 egg yolks 225g unsalted butter (softened) salt and white pepper Put the vinegar and water into a saucepan. Boil gently until the liquid has reduced by half. Set aside until cool. Put the egg yolks and reduced vinegar liquid into a double saucepan or bowl standing over a pan of very gently simmering water and whisk until the mixture is thick and fluffy. Gradually add the butter, a tiny piece at a time. Whisk briskly until each piece has been absorbed by the sauce and the sauce itself is the consistency of mayonnaise. Season with salt and pepper. If the sauce is too sharp add a little more butter. It should be warm rather than hot when served. Enjoy your asparagus recipe
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