Monday, April 19, 2010


We cooked our Spargel, aka White Asparagus, that we bought at the Trier Marketplatz last night. There is a lot more detail that goes into this type of Asparagus than one realizes. First of all are the considerations to take when purchasing it. You want to make sure you are buying straight, thick stalks. Mainly because Spargel has to be peeled before cooking, so you want to make sure that the peeling will be easier and you will have substantial volume still left over. You also want to make sure the Asparagus is fully white. Some look a little purple, but those are considered inadequate. You especially want to make sure that they are fresh, because apparently Spargel goes bad within 2 days of harvesting! The stalks should be a little soft when pinched, and when you pinch the end, a little bit of water should come out. That's how you know that they are good.

Next, comes the cooking. The most significant step is the peeling. I had no idea, but when I researched cooking the Spargel this is what all the websites said. You then boil the Asparagus for about 6-7 minutes so that it softens, but isn't mushy. Spargel is traditionally served with Hollandaise Sauce, so that is another thing you have to make. Wow, who knew there was so much involved!

Peeling the Spargel.

The Spargel boiling, next to my homemade Hollandaise sauce!

Dinner; YUM!! We had the Spargel with Hollandaise Sauce, Baked Potato, and Buffalo Steak. All were wonderful!!! I meant to take a picture before I started eating, but I got excited and forgot. :) The Spargel turned out great! Soft, but not mushy, and a little sweeter than Green Asparagus. We will definitely be buying more in the future!

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