Food

In Germany , asparagus, or the “vegetable of princes” is celebrated with a kind of unparalleled fanaticism. Cabbage may have fed the masses through cold German winters, but asparagus marks the coming of spring and summer. From April to late June there are asparagus festivals, contests and towns whose livelihoods depend on “Spargel-zeit,” asparagus time. Right now, throughout Germany entire menus are based around the hand-picked stalks. Soups, side dishes, pizza, salads, omelettes, with sauces, without sauces. You name it, it’s got asparagus in it.

  Typically, in the U.S. we are familiar with the green variety, but white (and even violet) asparagus is traditional throughout Europe . The white stalks, which are grown beneath the soil, are a bit more labor intensive to prepare so the Germans often invite friends over to help peel the skins and share a meal. To enjoy asparagus as the Germans do (and to relish a bit of summer), here are my some favorite asparagus dishes:

Hearty German style:
This traditional German meal is an extremely simple but absolutely delicious way to eat asparagus. Wash and peel white asparagus (like so), then cook over low heat for 12 minutes in a pan of boiling water with1 tbsp of butter and a pinch of salt and sugar. (If you can’t find white asparagus, green works too but don’t cook it as long). Serve warm alongside a plate of boiled or lightly grilled new potatoes and some fresh cooked ham or prosciutto. If you want to get authentic, throw some Hollandaise sauce on those asparagus tips. This is one of my favorite German comfort meals.

Grilled asaparagus:
Snap off the ends of green asparagus (removing more rather than less to ensure you’re getting only the best part of each stalk) and sautee the remaining  stalks in a tablespoon or two of olive oil (I usually add a clove of garlic for flavor). You can also grill them on the barbeque. Cook till they are lightly tender but still bright green and definitely not mushy. Salt and pepper to taste. You can also garnish with freshly grated parmesean or serve with a generous bowl of mayonnaise for dipping.

Asparagus soup:
Spargel suppe, as it’s called in German, is an extremely popular dish throughout the spring and early summer. You can get it in fine restaurants and even at pretty much any local tavern. Here’s a recipe for the white asparagus variety.

 
Light asparagus tips salad:
This is a delicious dish perfect for summer time barbeques and side dishes. Using medium-sized asparagus, snap off the ends, and cut the remaining stalks into threes or fours. Bring a shallow pan of water to boil, then add asparagus pieces and reduce heat, cooking for two minutes. Drain water, add olive oil, salt, pepper and a squeeze of lemon. Serve room temperature or slightly warm.