The months of April, May, and June are an awesome time to find yourself in a number of German towns. I should say eat yourself silly in a number of German towns. All because of the Spargel, or asparagus to the English speaking readers out there.
Now I’ve said time and time again, this veggie really doesn’t get the respect it deserves. And most people just think of these green stalks served under Hollandaise sauce. Uh, they ain’t never showed up at a rustic German restaurant deadsmack in the middle of the King’s Vegetable Season.
Whether you serve or eat asparagus, it’s a very versatile veggie (and really healthy chocked full of potassium, folic acid, and some B vitamins) that can show up in a number of dishes.
A Couple Of Asparagus Recipe Ideas
A dish called Spargel-Nudelsalat mit Einern is a yummy pasta salad dish made with asparagus (hello!) and eggs.
Eggs show up again in the scrumptious Spargelsalat Vinaigrette recipe, thanks to Germanfoodguide.com.
For something a bit more hearty, try Kartoffelauflauf mit Spargel (Asparagus Cassarole) that’s got (besides asparagus) potatoes, ham, and creme fraiche.
Because in Germany we eat an average of over 70,000 tons of asparagus a year (amazing since the country only grows just over 55,000 tons) we sure do know how to cook it. As if the recipes I just mentioned above didn’t prove that. So if you’re going to try making it at home here are a few tips.
Never cook asparagus in an aluminum pot; always cook in salted water with butter; and to check if what you’re buying is fresh—squeeze the end to see if any “juice” comes out. If it doesn’t, it’s not fresh.
Asparagus Hot Spots
Asparagus is so popular it’s no wonder there are quite a few festivals to the veggie. Schwetzingen holds theirs on the 1st weekend of May, Bruchsal is two weeks later, and Graben-Neudorf has theirs the same month, too.
Great, another way to eat great German dishes. Plus, it’s nice to be home—I’m from Schwetzingen! :-)