It’s spring time and I am craving Asparagus.
This time of year has me thinking about “Spargel zeit” in Germany where in many restaurants in Germany from Mid-April to June, you will see special items on the menu celebrating fresh Asparagus. Note that the Germans prefer white asparagus over the green asparagus that Americans eat.
I remember visiting Augsburg and finding a restuarant that had dedicated “Spargel Fest” menu of nothing but Asparagus items. Multiple soups, appetizers and main courses. I had Spargel mit schinken accompanied with a good Hefeweizen.
If you are in Munich, check out the viktualienmarkt to see some traditional food grocers – see the picture. Just look how fresh it looks.
To add our 2 Eurocents on best way to cook ’em : The best way is to blanche it but shave them with a European vegetable peeler first.