The German Spargel Obsession - No Ordinary Homestead
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If you don't get it peeled, you can store it just like salad in a damp dish towel in your refrigerator for an extra day. three Comments Charlie Sommers on April 21, two thousand and eleven at 3:14 pm Asparagus, for me, is one of the most enjoyable things about spring. I love its crisp texture and nutty flavor when it is snapped into short pieces and put in a salad raw.
AsparagusRommel's asparagusThe 30% Iron ChefBeelitzPeel-Raam LineBrandenburg cuisine
The white variation has a slightly milder, sweeter flavor. Green asparagus is usually best when picked early, because it will get every woody and tough. White asparagus, on the other hand, can be grown for a while and the thickness has no impact on the tendernessbut white asparagus should always be peeled before you prepare it. Never snap white asparagus lite you do the green -- trim any woody ends off instead. You'll waste far too much Spargel with the snap method. When you buy asparagus fresh at the market, you can usually get it pre-peeled but you'll want to eat it the same day you buy it. If you don't get it peeled, you can store it just like salad in a damp dish towel in your refrigerator for an extra day. But this is definitely not something you buy on Tuesday to eat on Friday! Freshness matters if you don't want tough stalks. Buying Spargel Finding a place to buy Spargel in Germany while it's in season should not be an issue. The straighter the stalk, the higher the quality and the more you will pay (up to EUR12 or more per kilo) but it's not going to taste any different if it's crooked. You want the Spargel to be fresh so you will need to examine the cut ends -- ALWAYS ask before handling the produce at markets in Germany. Squeeze the cut end just a bit and see if you can produce a bit of liquid -- if yes, it's good! The thickness of the stalk really doesn't matter but a thicker stalk will be easier to peel -- so keep that in mind if you'll be peeling yourself. And get yourself a handy asparagus peeler which has the peeling blade turned perpendicular to your hand. If you're thinking about growing your own asparagus or buying it in bulk to can, read these 12 don't about asparagus first! Recipes to Try Paper-clip Asparagus with Crayfish I saw this recipe being prepared years ago on TV here in Germany and I just KNEW I had to try it. That was forever ago and I still haven't. But this year will be the year. No reallyalthough might go with shrimp if the Flusskrebs evade me. Flammkuchen with Spargel and Black Forest Ham Mmmh, Flammkuchen! I've been thinking about making one of these paper-thin pizza-like creations for a while now -- but you know me. I won't be satisfied with store bought doughI may have issues! three Comments Charlie Sommers on April 21, two thousand and eleven at 3:14 pm Asparagus, for me, is one of the most enjoyable things about spring. I love its crisp texture and nutty flavor when it is snapped into short pieces and put in a salad raw. When I cook it I steam it for a very short period of time and serve it with a Hollandaise Sauce.
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