This German Asparagus Salad recipe, aka Spargelsalat, is one of those great spring recipes. It makes a great luncheon meal that's both light and tasty. For about 6 weeks every spring, asparagus is THE vegetable throughout Germany. Even the finest restaurants have a separate Spargel menu that has various dishes, all starring the tasty white asparagus that grows throughout the region.
Nothing says Spring like fresh asparagus. This salad is so delectable with its hard boiled eggs, radishes, and green onions that complement the asparagus.
The most commonly served meal is boiled white asparagus with a white Hollandaise sauce, sliced ham, and boiled potatoes. Above, though, is one of the delicious alternative recipes for asparagus that use this spring-time treat.
If at all possible, try to use white asparagus. Cut off the tough end and then peel the stalk. If you can't get the white variety, which is traditional for this recipe, you can use green asparagus. It isn't necessary to peel green asparagus, just snap off the tough bottom ends and reduce the cooking time.
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