German White Asparagus (Spargel) – Want to impress your German friends and family? Then this German white asparagus recipe is the way to go because it is Spargel season right now and the Germans love their white gold!
Currently, we are enjoying Spargelzeit (Asparagus time) in Germany. I am not talking about the green asparagus. I am talking about the tender white asparagus.
Spargel is a serious topic in Germany. The Germans are crazy about their white asparagus (hmmm… never talk bad about their favourite vegetable unless you do not mind some angry stares)! They are sold with strawberries everywhere during this season. They also come in all shapes and sizes.
At first, I did not like Spargel and I could not understand why do Germans craze about this expensive seasonal white vegetable grown underground. After my mother-in-law cooked for me once, I can totally understand why. I started to appreciate its distinct taste. You either love or hate it. However, when it is cooked right, there is no reason not to appreciate the tenderness of white asparagus.
Since it is Spargelzeit in Germany, I am going to make a series relating to white asparagus recipe:
Part I: This week is about cooking the white asparagus.
Part II: We will make the famous Sauce Hollandaise, which is the perfect partner for your Spargel.
Part III: In many places, white asparagus is eaten with potatoes. However, I am going to show you the Baden way of eating Spargel, which is eaten with Kratzete.
Part IV: We are going to make a creamy white asparagus soup out of the broth. So that our precious broth do not have to be thrown away!
Ingredients/ Tips on making German White Asparagus (Spargel)
- White asparagus tend to have hard skin, and they should be thoroughly peeled before cooking. Unlike green asparagus, it is not enjoyable to eat Spargel with its skin.
- Our favourite part of a white asparagus is definitely its head. The most tender and delicious part of white asparagus. In Germany, during Spargel season, you can also buy Spargel “heads”, which tend to be pricier than the entire white asparagus.
- Spargel comes with different shape and sizes. I used to buy those thick and huge Spargel because they are cheaper. However, it does not mean that it is the beast. My family prefers eating thin white asparagus because they are more tender to eat.
- After cooking the white gold, you do not have to throw the precious broth away. Simply make a simple, nutritious and amazing Spargel Crème Suppe (white asparagus cream soup) out of it. Recipe coming up!
5. If you do not want to cook those Spargel immediately, DO NOT peel them. Simply wrap them in a moist kitchen towel and put them in a plastic bag. Thereafter, keep the asparagus in the refrigerator. This method of storage would ensure that your white gold will stay moist and fresh for about two days.
How to make German White Asparagus (Spargel)
- Peel white asparagus thoroughly. You will get about 600g of Spargel.
- Melt butter in a suitable pot on medium heat and transfer the white asparagus into the pot.
- Gently sauté and coat the Spargel with some butter. Do not burn or cook the white asparagus.
- Thereafter, pour water into the pot and add in seasoning.
- Cook the white gold for about 25 to 30 minutes until they turn soft.
- Serve German white asparagus with Sauce Hollandaise, ham, Black Forest ham and Kratzete (the Baden way of eating Spargel).
You might also like
How to serve German White Asparagus (Spargel)
There is no need to serve Spargel fancily. It should be enjoyed as it is. If you happened to be in the Black Forest during Spargelzeit, then you can easily get Spargel serve with Sauce Hollandaise, Ham, Black Forest Ham and Kratzete (recipes coming up).
How to store German White Asparagus (Spargel)
I would definitely recommend you to cook white asparagus fresh! However, this is what I like to do. We do not eat our leftover Spargel with Sauce Hollandaise again (You should never keep this sauce, just throw it again, even though it can be pricy). I would keep the broth and make a pot of creamy Spargel soup. Thereafter, cut the leftover white asparagus and add it into my soup.
I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
Have you tried Spargel and do you like them? What should I cook next? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
Watch how to make this recipe
Print this recipe
German White Asparagus (Spargel Rezept)
Ingredients you need
- 800 g White Asparagus unpeeled
- 60 g Butter
- 1 tbsp Sugar
- 1 tbsp Salt
- 1.2 l Water enough to cover the Spargel
Directions
- Peel white asparagus thoroughly.
- Melt butter in a suitable pot on medium heat and transfer the white asparagus into the pot.
- Gently sauté and coat the Spargel with some butter. Do not burn or cook the white asparagus.
- Thereafter, pour water into the pot and add in seasoning.
- Cook the Spargel for about 25 to 30 minutes until they turn soft. Remove the asparagus from the pot. However, you can save the broth for a creamy Spargel soup.
- Serve German white asparagus with Sauce Hollandaise, ham, Black Forest ham and Kratzete (the Baden way of eating Spargel).
Pin for later
0 Comments
Trackbacks/Pingbacks