Several years ago my wife and I had the opportunity to travel to southern Germany. After we flew into Frankfurt, we spent the next several days driving down to Bavaria, seeing castles (and sleeping in one) and all the other sights. It was mid May and at virtually every farmhouse and in every restaurant window there was a homemade sign with one word on it: SPARGEL.
It took us a few days, but finally as we sat down for dinner one night in a tiny family restaurant in the walled town of Nordlingen, and we asked what Spargel was. To our surprise, we found it to be white asparagus. I had not only never had it before, but never even heard of it. The crop had been bursting through the ground and the country was celebrating this unique fresh vegetable. It was served simply, boiled and then served with a little butter.
It looks like asparagus, but does not taste much like it. It seems almost silly to say, but it seemed lighter than the green kind. For a number of years after, I looked for it in my local store but to no avail. This year, I was in luck.
Beautiful and tasty.
White asparagus is really pretty fragile.
Unlike the more common green asparagus, you need to peel the white ones. As they are so fragile, you have to be very careful. Gently pinching the tip between your thumb and forefinger and laying down your palm and forearm provides enough support that you should be able to peel it without breaking many.
Another way is to support with your index finger.
I normally abhor boiling your vegetables, but it works for these. 8 to 10 minutes in water that is just short of boiling.
Ok. Maybe I went a little overboard on the butter.
If you haven’t tried them, do yourself a favor and pick some up.
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