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mittelalter-schatz-in-beelitzer-spargelfeld-entdeckt-image--2-image_620x349Seasonal delicacy

As of this week, the official asparagus season has come to an end. You will hear a lot of sighing and moaning about the fact, but ultimately it means that from now, every asparagus lover has something to look forward to again for next spring. The self-imposed cut-off date for harvesting asparagus has very practical reasons: cultivation is a long-term commitment and harvesting the perennial plant too long will make for a smaller harvest in the following year. Thus for a couple of months from April through to June each year most Germans will partake in a kind of feeding frenzy one normally only associates with piranhas. Joking! But they do take their asparagus very serious.

Regional pride

pargel-mit-gekochtem-Schinken-und-neuen-Kartoffeln-aeaf985292c54244bc463951383311d8_et2014050161As can be expected, each region in Germany has its own favourite way of preparing and consuming the white gold. If you’re interested, this German cooking site has compiled a list of some regional representative recipes for white asparagus. And I even found an English one, that presents regional food from Rhineland- Westphalia and Hesse. Even though it might be a bit hard to track it down here in New Zealand, one can find them. By word-of-mouth, as the limited supply gets quickly snapped up. Send us a message if you’d like to try it yourself. For now, to get your taste buds tempted, The Classic Recipe.

White asparagus with fresh boiled potatoes, cooked ham and Hollandaise sauce

Enjoy with your favourite wine!

Author: Petra Alsbach-Stevens

 

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