It’s the Asparagus Season!
Here in Northern Germany where I live there are quite a few Asparagus farmers locally. It is great to see the fields with their rows and rows of Asparagus beds ready to be cut. The farmers are only permitted to cut the Asparagus from around May 1st. to about June 24th.(usually about 7 weeks) sometimes longer according on the weather situation. There is white, green or violet Asparagus. I prefer the white.
Of course there is asparagus available from other countries which you can buy from Spring until Autumn. But I think it tastes best fresh from the field. (The farmer also sells fresh Strawberries, but that’s another story)
Tips and tricks
To tell if the Asparagus is fresh the bottom ends should be moist, and when two sticks are rubbed together they should squeak, a sign that they are moist. The tips should be closed.
If you want to keep the asparagus for a day or two before use, store wrapped in a damp tea towel in the fridge.
It is easier to cook the asparagus in carefully tied ‘bundles’ of 4 to 6 sticks it’s easier to handle and can also be served in this way.
Now to prepare
Peel the asparagus with a potato peeler or a small sharp knife (start at the top just underneath the tip) holding the stick in the palm of your left hand holding it lightly between your thumb and fingers, this way you can easily roll it whilst peeling. Peel from top to bottom. Be careful not to knock the tips off.
How to cook
You need
the peeled asparagus
100-150 gr. Butter
a little salt (to taste)
half or a whole lemon cut in quarters
1- 2 tablespoons of sugar
a shot of white wine (optional)
Bring water to boil, just enough water to cover the asparagus, in a flat saucepan,(the asparagus should lay flat whilst cooking). Put in the sugar, butter, salt, lemon, White wine (optional)
Put the asparagus into the water and boil up for a few minutes. Turn down heat.
Let the asparagus simmer lightly for about 10-20 minutes. If cooked to long it goes soggy and loses taste. It is best to test occasionally.
When cooked remove carefully and drain on a plate before serving.
Now the best: Eat and enjoy
Serve Asparagus with melted butter, Sauce Hollandaise, new potatoes, cooked ham slices, veal, chicken, pork or fish fillets whatever you prefer. There are no limits.
A cooled light white wine tastes best to fresh asparagus. optional of course !
I wish you a “Guten Appetit”
©Sharon – May 2018