Mid April is white Asparagus picking time, and right after beginning of May you can find “Spargel” dishes in almost every Restaurant in Germany
Spargel are in soups, also in salads with oil and vinegar dressing, chopped boiled egg and chives as topping. Sometimes Spargel is served covered with Bechamel sauce
White Asparagus and Hollandaise sauce can be bought here on Amazon
White Asparagus is home to warm or moderate regions of southern and central Europe, North Africa and the Middle East, especially on river banks. He is cultivated in several cultivars as a vegetable plant. In other parts of the world, they are available year round
One distinguishes between white (Spargel) and green asparagus. In the former, the shoot axes are harvested before they reach the earth’s surface. Depending on the region, the asparagus shoots are harvested in Europe from March to June and are highly prized as a vegetable. In Germany today the consumption of pale white asparagus prevails. In English-speaking countries its the green asparagus is preferred.
White Asparagus Soup, Spargelsuppe
- 2 lb Asparagus (white or green) cut in pieces
- 1.5 liter or 6 cups Water
- 4 tbsp butter (or bacon crease)
- 2 cloves garlic (optional)
- 1/3rd cup white flour
- Salt and pepper
- 1 tbsp of white wine or juice of a lemon
- 1 egg yolk
- 1 cup whole cream (or 4 tbsp sour cream)
You can order white Asparagus in jars here on Amazon
- Wash the Asparagus (peel and clean the white one) and cut in pieces.
- Remove the lower hard part, about 1 inch
- Cook the Asparagus pieces for 20 minutes in water, then drain but keep the liquid.
- Einbrenne or roux: Heat the butter or bacon crease in a pan and fry the slivered or cubed garlic. Add the flour and stir vigorously.
- Slowly pour in the asparagus liquid while stirring.
- Cook for 15 minutes (medium), then season with some salt and pepper to your taste.
- Add the white wine or juice of a lemon and let it get to a boil.
- Remove from heating element.
- Stir together the whole cream and egg yolk and add to liquid and stir.
- Drop in the cooked Asparagus and some more butter, finish with additional seasoning like Maggi or Worcestershire sauce
Serve with a my Crusty French Baguette
Asparagus has long been known as a vegetable and medicinal plant. In China, asparagus plants (relatives of the present vegetable asparagus) were already prescribed over 5000 years ago for cough, bladder problems and ulcers.
The Egyptians used it 4,500 years ago, Greeks and Romans knew it already in the 2nd century BC. The Roman author Columella mentions it in his book “De re rustica”. As a medicinal plant wild-growing asparagus was preferred. It was already mentioned in Hippocrates of Kos and Dioscorides, an active diuretic and laxative, and should help against jaundice. With these indications it was used until the 19th century.
With the Romans and their culture, the asparagus probably found its way across the Alps. In Trier, the oldest German city, a price tag for asparagus from the 2nd century was found. With the decline of Roman culture, asparagus cultivation disappeared. Only for the 16th century, the cultivation started again. Asparagus was again considered an expensive delicacy in aristocratic circles.
In the past, the root was recognized as a remedy, the seeds were used as a coffee supplement