White asparagus is very famous in Germany and Germans love those few months in a year when they can enjoy in almost every restaurant this tasty food. When it comes to cooking – white asparagus might me difficult and some people might struggle with it. But guess what? I will show you the traditional German way and you will love it!
Here are few tips from Germany when it comes to cooking white asparagus:
- Buy it fresh.
The white asparagus saison starts in Germany usually at the end of march and ends officially with Johannistag 24.06. And remember before buying the asparagus: the thicker it is the better it tastes!
- Cut off the ends.
The ends of the asparagus are woody and this part of asparagus have to be removed before cooking.
- Peel the asparagus.
The white asparagus has to be peeled before cooking. Don’t throw out the peeled skin – you can make delicious soup out of it!
- Cook asparagus in high pan for 10-12min.
The standard method of preparing asparagus in Germany is to cook it. For cooking asparagus you will need a high pan – the heads don’t have to be covered with water though, you can steam them. This is the part of asparagus that will be ready before the rest. Asparagus has to be cooked on low heat.
- Add sugar, lemon juice and salt to water.
When the water for asparagus is cooking the Germans add juice of half lemon, 1 tablespoon of sugar and 2 tablespoons of salt. That is one of the German tricks I have discovered!
I think now you are ready to cook asparagus like the Germans! Lets start!
German white asparagus
- 500 gram asparagus white
- 2 potatoes large
- 4 slices ham cooked
- 200 ml sauce hollandaise
- 2 tbsp parsley for garnish
Cook potatoes until tender.
In the meanwhile fill high pan with water, wait until the water starts boiling. Add lemon juice, sugar, salt and asparagus. Wait until water starts boiling again. Reduce the heat to low and cook asparagus for 10-12 minutes.
Serve with warm sauce hollandaise and slices of ham.