All, Food, The Challenges

Not white! Green!

Besides spring, summer, fall, and winter we have a fifth season in Germany. (And I’m NOT talking about Karneval!!) Of course I’m talking about the „Spargelzeit“ (asparagus time). For about three months starting in April Germans eat their asparagus like crazy people. Not the green kind though! Mostly it’s the white, slightly bitter kind. We eat it with melted butter and potatoes, or hollandaise sauce, some eat it with ham. Every family has its own very specific tradition.
The other day I wanted to have some white asparagus because my family in Germany kept talking about their nightly dinner – always including the white asparagus. Mike and I order our groceries online, at fresh direct, so I asked him if they had any. „Yes! Good news Julia! They do!!“ – „Oh great! How much is it?“ – „Not bad, only 9.99“ – „Wow, 9.99 for a pound? That’s expensive“ – „No – It’s 9.99 for three sticks of white asparagus.“ – „What????? Three dollars per stick??“. So that was that. No white asparagus for me over here. Good thing Americans love their green asparagus ALL YEAR round.
So this week’s challenge is all about the green asparagus. I made it with hollandaise sauce, bread crumbs, and tiny potatoes on the side. Liz made it as a side for her family BBQ.
Jewel’s recipe:
Fry the asparagus in a pan with some olive oil and salt. For the hollandaise sauce, fill one large pot with water and bring it to a simmer. Put a smaller pot into the large pot and whisk together three egg yolks, juice of half a lemon, salt and pepper. Add one cup of chilled melted butter very slowly while whisking constantly. Once the hollandaise begins to thicken, add a teaspoon or two of hot water if necessary for the consintancy. For the bread crumbs just cut a sourdough bread into tiny cubes and fry them in the pan with lots of butter for a few minutes. Pour the sauce over the asparagus and add the bread crumbs on top. The potatoes I used were very small and didn’t need more cooking time than the asparagus, so I fried them in the same pan as the asparagus at the same time. Super easy.
Liz‘ recipe:
For my sunday lunch I really didn’t have to do much. I washed the asparagus and cut off the ends, put them on baking paper and sprinkled them with olive oil, salt and pepper. I decided to grill them in the oven and it worked really well. Leave the asparagus in the oven (185 C) for about 25 minutes and turn once. For my BBQ lunch I added little baked potatoes, corn on the cob and BBQ meat on the skewer. Also super easy and very good.