Word of the Week: Spargelzeit!

Asparagus (der Spargel) is a big deal in Germany, sort of like cheese in Wisconsin, corn in Nebraska, or maple products in Vermont. The Germans get really pumped in late spring when the first asparagus hits the markets -- this is the beginning of Spargelzeit (asparagus time/season). We see special Spargel menus at restaurants, signs outside shops, and people walking away from the farmers' market loaded down with huge bags of it.

The favored asparagus is the white kind. Sometimes I see green Spargel at a market stall, but this is rare and it's usually just huge mounds of the white type. Turns out it's all the same plant, but the white kind is either buried or covered so that it can't photosynthesize. The German TV station, ZDF, has some great short videos about Germany's "white gold" (harvesting, eating, cooking), but there's also an good video in English here. (Asparagus icecream sounds gross, but I think I would try it if I found it!)



We are nearing the end of Spargel season. In April, it was selling for about 9 Euros a kilo ($5.50 a pound), and now it's 3-4 Euros a kilo ($2 a pound). J is not an asparagus fan, so I order it at restaurants or make it for lunch. It's most commonly served peeled and boiled, with a small pitcher of melted butter for pouring and perhaps some paper-thin Black Forest ham on the side. This is tasty, but my very favorite way to eat it is in this soup.

Cream of Asparagus Soup
2 T butter2 T flour
1/2 t salt, 1/8 t pepper
2-3 garlic cloves, minced
2 cups milk
~3/4 lb fresh asparagus, white or green - about 8 big white stalks or 14 skinny green ones      

1. If using white asparagus, peel it lightly. Then cut asparagus into half inch pieces, and cook in salted boiling water til tender (~5 minutes). Drain, reserving the cooking liquid. Mash or blend the asparagus til it's as smooth or chunky as you like. At home I use a food processor, here I use the hand blender.
2. Make the white sauce: Melt butter over medium-low in a sauce pan. Blend in flour, salt/pepper, and garlic. Add a bit of milk and stir until smooth. Add the remaining milk and cook, stirring constantly, til it thickens and begins to bubble.
3. Combine the pureed asparagus with the white sauce. Add reserved cooking liquid to make the soup as thick or thin as you like. Season to taste with salt and pepper. Makes about 4 big servings.

Enjoy!