astridv: (Default)
astridv ([personal profile] astridv) wrote2012-05-18 09:43 pm

Asparagus recipe tip

A tip I got from my parents to modify the traditional German (Westphalian?) asparagus recipe of boiled white asparagus and potatoes with melted butter or sauce hollandaise on top: The potatoes and asparagus taste at least as good if instead of the butter or sauce you sprinkle some olive oil on top and add a generous amount of freshly ground parmesan cheese.

(An especially good alternative if one happens to have forgotten to buy boilded ham and it happens to be a public holiday and all the shops are closed - the parmesan adds so much aroma that we didn't even miss the ham.)
ratcreature: RatCreature enjoys food: yum! (food)

[personal profile] ratcreature 2012-05-18 07:53 pm (UTC)(link)
Here the butter or hollandaise is the same, but the ham is not boiled, but Katenschinken. (Unless you have to switch to something easier to chew because you never returned to the dentist to get your provisional dentures exchanged for permanent ones, like my father did the last couple of asparagus seasons... I never realized other regions ate that kind of ham as default to asparagus. It always seemed like such an odd mismatch, heh.)
ratcreature: RatCreature enjoys food: yum! (food)

[personal profile] ratcreature 2012-05-18 08:15 pm (UTC)(link)
Scrambled eggs and tomatoes? Huh. I actually don't like asparagus that much. (Heresy, I know.) The last years during the season I still used to eat it at once a week, because my father loved it, and insisted on me cooking some every time, when I cooked for him once a week (and actually from his meal choices I was happier than with most others, because at least I eat vegetables, unlike say fried liver). But so far this year I only had asparagus once.