One of the best soups I've ever had was at a gasthaus outside of Munich -- white asparagus soup that was thicker than the one you made. My mother commonly would cut the asparagus in 1 inch pieces, blanch them and then add to a white sauce. Asparagus plants are still a treasured item in American gardens.
Oh wow!! Das weisse gold!!! Here in Holland we eat it with boiled potatoes, boiled or poached eggs and Ham or smoked Salmon. And yes we keep the boiling water for soup off course!!!!!!!!
Danke!! My mom was German & loved white asparagus! I appreciate your links, especially to those of the cookware you use!! I am always on the hunt for German cookware and love the whisk. PLEASE keep sharing your links. I had to track down the tongs you used for the wurst. Yes, even the simple tools are of interest to some of us. Please keep your videos coming, I thoroughly enjoy them.
I will Heidi! We almost exclusively use German cookware. It’s pricey but at least you have it for decades. My grandma always said “we don’t have enough money to buy things twice” 😉
Interesting and just at the right time, thank you! I was just speaking with an agriculture professor near Atlanta, Georgia, USA about growing both green and white asparagus. I'm hoping to get a bed of both types planted in my garden this year.
Wow thats impressive! I also wonder what do you need to grow it.. What did he say? That could be really good business btw. Here in Germany good quality asparagus sells for 17€ a kg. I thought that was a joke at first ;)
I got the names of a few of the green varieties that are supposed to do well in my area. I'm having to do a bit more research on the white varieties, but I've got some interesting info for a few new types that do not have to be grown in dark greenhouses or under dark row covers and will stay white and not turn green.
@@ScottGinATLhow did it go? I always thought that the only difference between white and green asparagus is the way you grow it. Like they show here: ua-cam.com/video/Gxti89SxAG0/v-deo.htmlsi=aVBLsGV20Eu-OM1_ But now you got me thinking: it makes sense that different varieties are good for different cultivation methods… Greetings from Germany 🌸
@@winterlinde5395 Sadly life interrupted and i had to postpone planting asparagus last year and I might have to wait for next year to start planting the beds
Thanks for sharing. Very inspiring! Unfortunately it’s not easy to find white asparagus of good quality where I live, but I’ll compensate by making a roadtrip to Germany this summer. Greetings from Sweden
I have never seen white asparagus in St Louis Missouri, although we have ample amounts of green asparagus. I will look for it this spring/summer because it looks delicious!
I like asparagus, white or green, along with hollandaise. That said, the color of the plate with white asparagus, hollandaise, schnitzel and boiled potatoes violates everything I was taught about varying color and texture. It looks good, and I'd eat it if I came to your home.
I used to think mine mutti would make asparagus to punish me for bad behavior. Problem was back then they cooked the life out vegetables, not like today when I actually like the stuff. Back then I had to bribe my brother to eat what she piled on my plate. You make it look pretty good though, great video as always. Wolfgang
Oh wow. I cannot believe what I am reading 😃 for us white asparagus is very special - in season - one of the most expensive vegetables that you can find here in Germany. I treasure every piece 😁 but I see you point; before people really cooked it to death.
You grow white asparagus under the soil or in the dark. Very labor intensive. Takes about 3 years to get an asparagus patch growing before you can harvest.
They all look so good but I tend to eat it with hollandaise, or with butter and a little salt and pepper. I will need to try that last one with the potatoes and cheese with the sauce in the casserole.
Mmmmm yes Marta, just the simplest way with dampf potato's und schinken, that's how I remember and love it. I wonder why we don't have white asparagus here? We sometimes had it with garlic aeolie, delicious
Gude wie aus Hofheim/Ts !!! Ich liebe Ruccola-Spargel-Erdbeer-Salat mit dunkler Balsamico-Creme als Dressing - gerne auch mit Chili, denn dann bekommt man Süße, Säure und Schärfe gleichzeitig auf die Gabel.....
I have learned another thing from your videos, Marta, I didn't know there was a white asparagus. I am in the northeastern part of the USA, I only know green asparagus, and that won't be in season for at least another month. But the white sauce with the sliced ham, served with the asparagus have given me another dinner idea.I am still trying to be on my diet, but it's getting harder.
I have had spectacular green asparagus a gajillion times. When I do see the white it is 2-3x the green price and I have never tried it. Is it worth it?
@@cooking-the-world Jawohl! Ob gruen oder Weiss, Spargel wird nur selten mit Messer und Gabel geschnitten, ausser Suppe. Gabel wird benutzt, Aber kein Messer! Ansonsten, die Rezepte beinhalten viel weniger Sosse und mehr geschmolzenes Butter dazu. Viel Spass bei der naechsten Verfilmungen. Bleibt allesamt gesund und Ich wuensche Euch (fruehzeitig) Recht Frohe Ostern!
Eh wa? koa frankfurta grie soß mi sparchl? 😪 I had (almost) forgotten about spargel zeit. Yes, yes, eat it, eat it, eat it until it's all gone, because you'll have to wait until next year, or eat canned from a jar. I've tried growing it even...that's hard work, with little harvest. We'd usually roll three (four if thin) spargel in a slice of cooked ham, then eat with sauce hollandaise and boiled potatoes.
In Czechia I have never ate/seen/heard of asparagus. That is somewhat strange, because otherwise German and Czech cuisine is very similar. Maybe asparagus took off in Germany during the Cold War when Czechia was walled off?
@@cooking-the-world Hmm, Czechia was part of the Holy Roman Empire, located near the middle of it. But the Holy Roman Empire was a large, loosely connected empire - so it is not a complete surprise. Anyway, yours is a cooking channel, not a history channel. I enjoyed the video.
so ...nun hab ich Appetit darauf✌️ Merci
Loved this episode.
Thanks Rebecca!
One of the best soups I've ever had was at a gasthaus outside of Munich -- white asparagus soup that was thicker than the one you made. My mother commonly would cut the asparagus in 1 inch pieces, blanch them and then add to a white sauce. Asparagus plants are still a treasured item in American gardens.
I am really glad to hear that John! So nice that you still keep up with the seasonal foods!
looks great , we still have snow here , no white asparagus for us ,cheers
Oh wow!! Das weisse gold!!! Here in Holland we eat it with boiled potatoes, boiled or poached eggs and Ham or smoked Salmon. And yes we keep the boiling water for soup off course!!!!!!!!
Nice 😁 Those eggs are interesting touch 😉 thanks for sharing, I think that really makes sense 🙃
Looks delicious.
Danke!! My mom was German & loved white asparagus! I appreciate your links, especially to those of the cookware you use!! I am always on the hunt for German cookware and love the whisk. PLEASE keep sharing your links. I had to track down the tongs you used for the wurst. Yes, even the simple tools are of interest to some of us. Please keep your videos coming, I thoroughly enjoy them.
I will Heidi! We almost exclusively use German cookware. It’s pricey but at least you have it for decades. My grandma always said “we don’t have enough money to buy things twice” 😉
Ja, Spargel! Erinnert mich an meine Oma und Frankfurt circa 1965.
Die sind nicht wegzudenken 😄
They all look so good! My favorite was on toast. I would eat that for breakfast.
(:
Interesting and just at the right time, thank you! I was just speaking with an agriculture professor near Atlanta, Georgia, USA about growing both green and white asparagus. I'm hoping to get a bed of both types planted in my garden this year.
Wow thats impressive! I also wonder what do you need to grow it.. What did he say? That could be really good business btw. Here in Germany good quality asparagus sells for 17€ a kg. I thought that was a joke at first ;)
I got the names of a few of the green varieties that are supposed to do well in my area. I'm having to do a bit more research on the white varieties, but I've got some interesting info for a few new types that do not have to be grown in dark greenhouses or under dark row covers and will stay white and not turn green.
@@ScottGinATLhow did it go?
I always thought that the only difference between white and green asparagus is the way you grow it. Like they show here:
ua-cam.com/video/Gxti89SxAG0/v-deo.htmlsi=aVBLsGV20Eu-OM1_
But now you got me thinking: it makes sense that different varieties are good for different cultivation methods…
Greetings from Germany 🌸
@@winterlinde5395 Sadly life interrupted and i had to postpone planting asparagus last year and I might have to wait for next year to start planting the beds
@@ScottGinATL Oh. I‘m sorry! But in Germany we say:
Gut Ding will Weile haben.
Take your time if you want something to turn out really great.
I love asparagus but never had the white, these dishes look absolutely delicious! 🤗
Oh they are. Thanks for watching Elizabeth!
Thanks for sharing. Very inspiring! Unfortunately it’s not easy to find white asparagus of good quality where I live, but I’ll compensate by making a roadtrip to Germany this summer. Greetings from Sweden
Great idea! 😃 and I see your point. Last year I have bought white asparagus from Spain for a video and that wasn't a good one.
White asparagus soup is a memory I treasure 😀 Also, like you I make sauces/soup thick - We should start a club 😀
We def should! Because runny sauces are not fun to eat 😃
*This is great. Wowwwwwwwwwww*
Thank you for sharing. I always enjoy watching you cook and seeing your techniques and recipes :)
The pleasure is all mine! :)
I have never seen white asparagus in St Louis Missouri, although we have ample amounts of green asparagus. I will look for it this spring/summer because it looks delicious!
Oh yes Becky. Keeping my fingers crossed that you find it!
I like asparagus, white or green, along with hollandaise. That said, the color of the plate with white asparagus, hollandaise, schnitzel and boiled potatoes violates everything I was taught about varying color and texture. It looks good, and I'd eat it if I came to your home.
I used to think mine mutti would make asparagus to punish me for bad behavior. Problem was back then they cooked the life out vegetables, not like today when I actually like the stuff. Back then I had to bribe my brother to eat what she piled on my plate. You make it look pretty good though, great video as always. Wolfgang
Oh wow. I cannot believe what I am reading 😃 for us white asparagus is very special - in season - one of the most expensive vegetables that you can find here in Germany. I treasure every piece 😁 but I see you point; before people really cooked it to death.
You grow white asparagus under the soil or in the dark.
Very labor intensive.
Takes about 3 years to get an asparagus patch growing before you can harvest.
@Lee Doss I thought that was the case because I knew that is how they get white and green endive.
They all look so good but I tend to eat it with hollandaise, or with butter and a little salt and pepper.
I will need to try that last one with the potatoes and cheese with the sauce in the casserole.
The cheese make a difference ;) Thanks Dustin!
Mmmmm yes Marta, just the simplest way with dampf potato's und schinken, that's how I remember and love it. I wonder why we don't have white asparagus here? We sometimes had it with garlic aeolie, delicious
Not sure neither, I did find a shop that is selling it online in uk though. Otherwise it could be a good reason to visit Germany in spring 😁
@@cooking-the-world we're long overdue a visit to my cousins in Hamburg Marta. I need to start making arrangements.
I like all he recipes. Please send me the link thanks
Gude wie aus Hofheim/Ts !!! Ich liebe Ruccola-Spargel-Erdbeer-Salat mit dunkler Balsamico-Creme als Dressing - gerne auch mit Chili, denn dann bekommt man Süße, Säure und Schärfe gleichzeitig auf die Gabel.....
All looks good. Don't see white asparagus much.
I have learned another thing from your videos, Marta, I didn't know there was a white asparagus. I am in the northeastern part of the USA, I only know green asparagus, and that won't be in season for at least another month. But the white sauce with the sliced ham, served with the asparagus have given me another dinner idea.I am still trying to be on my diet, but it's getting harder.
Hahahaha! White asparagus has only 100 calories per portion. So all depends on how much sauce you need with it 😅
as much as i love asparagus, i don't think i've actually eaten white asparagus. i gotta fix that this spring!
😯 that will be discovery of the year, I am sure of it ;)
Never seen white asparagus in my area. How does the taste vary?
Completely. White asparagus is more delicate, difficult to compare it to anything else.
@@cooking-the-world ok, I hope to see it some day.
Thanks!
As a German I have just one question: What is "leftover asparagus"?
Hahahahaha! 😂 I have nothing to add here 😃
I have had spectacular green asparagus a gajillion times. When I do see the white it is 2-3x the green price and I have never tried it. Is it worth it?
truly a different taste, both are delicious!
It takes very delicate, like nothing that you have eaten before. Therefore also hard to compare. And those heads.. I could just eat only that!😃
with a runny over easy egg
Except the soup, the real question remains: do you eat asparagus whole with your fingers or cut it up with a fork and knife! 😍
Really Anna? 😂 Don't tell me you eat it with your hands in the Northern Germany 😀
@@cooking-the-world Jawohl! Ob gruen oder Weiss, Spargel wird nur selten mit Messer und Gabel geschnitten, ausser Suppe. Gabel wird benutzt, Aber kein Messer! Ansonsten, die Rezepte beinhalten viel weniger Sosse und mehr geschmolzenes Butter dazu. Viel Spass bei der naechsten Verfilmungen. Bleibt allesamt gesund und Ich wuensche Euch (fruehzeitig) Recht Frohe Ostern!
Eh wa? koa frankfurta grie soß mi sparchl? 😪 I had (almost) forgotten about spargel zeit. Yes, yes, eat it, eat it, eat it until it's all gone, because you'll have to wait until next year, or eat canned from a jar. I've tried growing it even...that's hard work, with little harvest. We'd usually roll three (four if thin) spargel in a slice of cooked ham, then eat with sauce hollandaise and boiled potatoes.
So the classic. I guess this vegetable is hard to get in US.
I tried to grow them in Germany. You can get them in the US, they're just not as popular as in Germany.
In Czechia I have never ate/seen/heard of asparagus. That is somewhat strange, because otherwise German and Czech cuisine is very similar. Maybe asparagus took off in Germany during the Cold War when Czechia was walled off?
They were brought to Germany from the Holy Roman Empire. I also wondered why my polish family never made them.
@@cooking-the-world Hmm, Czechia was part of the Holy Roman Empire, located near the middle of it. But the Holy Roman Empire was a large, loosely connected empire - so it is not a complete surprise. Anyway, yours is a cooking channel, not a history channel. I enjoyed the video.
Hi
Half the showen dishes i dont even know as a german^^
Ein Besuch in einem Restaurant würde vielleicht nicht schaden 😂
@@cooking-the-world würde sich nicht Lohnen als veganer :D :D