Spring and Spargel - traditional asparagus meals in Germany

The Romans had a saying for when they wanted something done in a hurry. "Do it in less time than it takes to cook asparagus." Although I don't have vast knowledge on the preparation of asparagus, we can infer that the Romans were swift in making it.

You might wonder why I dwell on the topic of asparagus now. With spring in the air, it seems time to explore outdoor pursuits and activities. Well, asparagus has been on my mind lately, mostly due to the large spargel farm that is located near my apartment.

Spargel? Spargel is a form of pre-mature white asparagus that is grown and harvested in the early months of spring. Prior to moving here, I had always though of asparagus as the green floppy vegetable spears that I preferred to push around my plate rather than eat. I also know the urban legend about figuring out how much asparagus you need to eat before your...okay maybe we better leave that one alone.

Spargel has a relatively short season, beginning in May and ending by mid-June. If you visit Southern Germany during the Spargel season you will see signs advertising a special Spargelkarte (spargel menus) or spargel for sale. As I drive to work in May and June, I pass at least four temporary stands that sprout up as selling points. Drivers can pull over and buy some for dinner. If you don't care to prepare spargel on your own, you can find it at every restaurant, whether it is German, Greek, or Italian. They all incorporate spargel into their general fare.

Spargel is typically served in a white sauce, usually with noodles or potatoes, but it is also used in soups and salads. Admittedly, I did not find myself loving spargel at first glance or even at first bite. What can I say? It was a texture issue, which no alfredo or hollandaise sauce could conceal. Over the years, however, I have grown to like the vegetable, particularly in the creamy soups found at many restaurants. Should you happen to come across it, I recommend giving it a go.

Below is a basic recipe for preparing fresh spargel.

SPARGEL IN WEISSER SOSSE (WHITE ASPARAGUS IN WHITE SAUCE)
Yield: 4 servings

29 oz White Asparagus; (2 Cans)
2 tbs Margarine
2 tbs Unbleached Flour
1/2 cup Asparagus Liquid
1/2 cup Milk
4 oz Ham; Cut into Julienne Strips
1/8 tsp Nutmeg, Freshly Grated
1/4 tsp Salt

To make Asparagus Liquid, clean fresh asparagus and remove hard end of stems. Bundle together and cut to assure even length. Set in lightly salted boiling water and cook until done, about 20 to 25 minutes. Asparagus is done if it bends when lifted out of water.

Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. This recipe and many other German specialties can be found online at recipesource.com