An asparagus recipe, made just like Oma? Here are several to try, some traditionally German, others more modern, but ALL Oma-approved. All WUNDERBAR!
Before I list the various recipes, though, let me show you just what asparagus season, aka Spargelsaison, is like. It's a time a celebration in Germany. In fact, in most restaurants you'll find special menu inserts that feature Spargel, and only Spargel ... in soups, salads, sides, main dishes ... everything Spargel. There are road side stands. There are farm stores. Spargel is everywhere. But, only during the spring. Fresh from the farm.
The last time I was over in Germany, visiting my cousin, we went to various farms to purchase the white asparagus. Mostly, one could buy them already peeled. So easy! The machine above, and in the video below, are from there.
However, I do recall going through a shopping plaza in Hamburg, and in the grocery area, there was a shop where someone was sitting and peeling the asparagus by hand in order to sell them 'peeled' as well.
Take a look at this asparagus peeling machine in action:
Green Asparagus is the most common available in the States and Canada. It has the strongest 'asparagus' flavor, sort of 'grassy'. To cook this, only the lower fibrous end needs to be 'snapped' or cut off.
Purple Asparagus has a bit of a fruity, nutty flavor, is sweeter and is less stringy than the green type. This one tastes wonderful raw. If it is cooked, it will eventually turn green.
White Asparagus has been grown without light (as shown in the photo above) by hilling it and covering it. This keeps the chlorophyll from developing and keeps the stalks creamy white. It is more labor-intensive to grow and quite expensive in the State and Canada. It is most widely cultivated in Germany. To cook this, the whole stalk needs to be peeled from right under the head to the end, and then about 1" of the bottom end also cut off.
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