Just for fun, I’ve added a picture blog which will only feature pictures of Rosebud:
Germans take their Spargel very seriously. What is it, you ask? Why, it is asparagus!
Especially appreciated is the white asparagus. Germans are mad about it when it is in season in the spring. All over the countryside, little asparagus stands have suddenly appeared, making it convenient to buy some fresh asparagus on your way home from work. This afternoon, I stopped by the little stand near our house, as Rosebud and I were coming back from the grocery.
There was some green asparagus, but I opted for the white asparagus this time. The gentleman in the booth was very happy to talk to me about the asparagus and how to prepare it. He even gave me a little brochure from the asparagus farm, Spargelhof Lohner. It’s nice to know that my asparagus is locally grown.
White asparagus has a more delicate flavor than green asparagus. If you think that green asparagus is too bitter, you might like the white asparagus because of its sweeter taste. I believe that it is kept out of direct sunlight to get the white color. The next time I buy asparagus from the little stand, I shall have to ask about that.
Also, white asparagus needs to be peeled because the stalk is tougher than the thinner green variety.
I put my asparagus in a special pot, which our German friend Rafael gave us a few years ago. It has a wire basket which you can see in this picture. The wire basket doesn’t work very well for the green asparagus, because of how thin it is, but the basket it ideal for white asparagus.
The asparagus vendor suggested I cook the asparagus for about twenty minutes in water, with a bit of butter, salt and a pinch of sugar. I decided to use a bit of honey instead of the sugar. I also made a citrus glaze to drizzle on top of the asparagus. It was delicious!