Asperges - Asparagus - Spargel

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Hurray...It's here...
Enfin...c'est arrivée...
Jawohl...Es ist da...!

Not everybody knows Asparagus... True, in certain parts of the world it's considered an "exotic" vegetable, probably more because of its price, and maybe also because of its appearance.
In my area here, it is the announcement of Spring, and although not the cheapest of vegetables, it is certainly affordable by most people.
Probably the most expensive thing about Asparagus isn't the vegetable itself, but the "traditional" things it is served with, and without doubt simple plainly cooked Asparagus served with one of the butter sauces like "Hollandais" or "Bearneaise" or just a simple "Mayonnaise" is a wonderful experience, but does involve egg yolks, pounds and pounds of butter and know-how with patience. Often served with smoked Spanish ham like "Serrano", Asparagus can actually be thoroughly enjoyable more simply served, just with a Sauce Vinaigrette.
The vegetable itself is a complicated little thing which explains its price. It has a life span in the open fields of around 7 years, then the earth must be allowed to lie "fallow" for as long as possible, at least one year. It is very labour intensive,   It has to be hand picked and that is a specialist job often with  specialist machines and acrobats as farm workers....! The Asparagus plant itself, if allowed to grow, can develop into an attractive home decoration, and one sees it often on sale in the florist shops. Normally there are two types of Asparagus (not counting the "wild" sort) green and white. The difference is simple - the green one is allowed to see the light of day, the white one isn't! In Germany it is the White Asparagus that is preferred, and in Latin countries (France, Italy, Spain etc) it is the green. May well have something to do with the climates of the different countries. In Alsace - in France, for example, the White Asparagus is slightly more preferred - climate and proximity to Germany probably accounting for this. Both are similar in taste, the white one having a slighty more bitter taste, but they are also more sympathetic to cook, staying more firm and "biteable" than the green variety. Both varieties are cooked and served in the same manner.Image via Wikipedia
They should be trimmed at the base, cutting off a good part at the bottom which tends to be fibrous, carefully "peeled" - without damaging the top of the vegetable, (all this "debris" can be saved, washed and cooked for a longer period to finally be used in making a soup), tied in little bundles of around 10-15 stalks, depending on size and thickness, then plunged into salted boiling water. There are special pans and containers on sale, but they are not really necessary.
 Cooking times vary according to the type and size and thickness.
Whilst you are waiting, time to prepare any sauces or garnishes you are going to serve with the Asparagus. Serve and enjoy.....now if you can get some fresh strawberries (also a Spring starter) with taste, as dessert, you're all set for a really good launc into the nicer periods of the year....!
Oh...almost forgot...My selection of wine would be a dry or medium dry chilled white wine....or of course......Champagne or Sparkling white wines.....

Bonne Appétit....et A Votre Sante....!


Image via Wikipedia

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Seasons greetings......Salut les Saisons.......

Image via Wikipedia
I agree completely with this little statement from Norbert, the chief Cook at:
http://www.daskochrezept.de/
(that's why I've translated it for you)


The above link will give you access to to the complete book of recipes, all in German! It'll give you a nice change in the daily routine, and it's all understandable......something different, but you'll also find World Classicals....




Norberts Anekdote vom Mittwoch

Keine 50 Tage mehr!

Obwohl ich ein Verfechter der saisonalen Küche bin, betrachte ich sie nicht als Dogma. Globalisierung ist inzwischen mehr als eine Selbstverständlichkeit, dementsprechend lag vorige Woche frischer Spargel aus Peru in unserem Supermarkt. Der Preis war eher lächerlich, 2,22 Euro für 500 Gramm. Ich kann nicht behaupten, einer Versuchung erlegen zu sein, trotzdem hat es mich gereizt. Ich wollte wissen, wie er schmeckt, zumal Optik und Frische nichts zu wünschen übrig ließen. Es gab keine Überraschung, der Spargel schmeckte auch wie 2,22 und war quasi aromafrei. Es war also keine Enttäuschung, sondern die Bestätigung, an meiner eigentlichen Überzeugung festzuhalten. Wenn man noch bedenkt, welchen Transportweg das Billigprodukt zurückgelegt hat, und alles andere was damit zusammenhängt, ist man gut beraten derartige Unsinnigkeiten zu boykottieren.

Es ist wieder soweit, der Kreislauf der Natur schließt sich. Langsam mag man keinen Rosenkohl und Grünkohl mehr sehen, die unbändige Lust auf einheimischen Spargel wächst. Noch eineinhalb Monate! Bis dahin werden uns Hähnchen mit Thymianreis, gekochte Kalbshaxe, Kartoffelgratin mit Roquefort u.a. Leckerbissen die Zeit verkürzen.

Viele Grüße & allzeit gutes Gelingen,
Ihr Norbert

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ENGLISH: That things are globalised nowadays is normal, so I wasn't surprised to find Asparagus from Peru in the local Supermarket. The price of 2,22euros was amusingly low, and the appearance was excellent and left nothing required except the tasting, to put to the test the vast transport distances and quality.

Well, I wasn't disappointed - the Asparagus tasted like asparagus worth 2,22euros, and like asparagus that had been transported around the world! It wasn't so much a disappointment, more just another proof that avoiding these offers is the best thing to do. 

Once again the idiocy of mixing seasons has been proven.

Yes - cabbage and brussel sprouts are coming out of our ears right now, but the seasons are slowly arriving at their high point, and in around another month and a half we will access all of our own local products, with their known quality and taste. Until then, we can still enjoy our local chicken with thyme sauce, and other regional products, mixed with a little Roquefort cheese as an exotic ingredient....to while away the time...! 

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Indeed - I would only add that in my little region of Southern France, I even give the first strawberries a miss. Not only is the price prohibitive, but the taste is totally absent, and is always a disappointment. Waiting just 14 days gives everything, and let's us finish off all those things still hanging over from Winter.

On top of that, we don't kill the planet with transport fumes......!

Just think about it......14 or 21 little days and it's all going to be there - available.....!

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