SPARGELZEIT! 🇩🇪 We Made White Asparagus for the First Time at Home - Come See if We Liked It!
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- เผยแพร่เมื่อ 12 มิ.ย. 2024
- Es ist Spargelzeit! It is asparagus time! For many Germans the spring season officially begins with the white asparagus harvest. It is a BIG DEAL here! You'll see restaurant menus with white asparagus soup, and with potatoes and hollandaise sauce. Many make it at home and have for generations. Coming from America, we've only seen and cooked with GREEN asparagus, so this is definitely different for us! In this video, I share why Germans love white asparagus so much and how it gets its white color. I also cook it with you (along with potatoes, ham and a homemade Hollandaise sauce) in my kitchen for the first time. Did we like it? Watch the video to find out!
#spargel #germanculture #livingingermany #livingabroad #americansingermany #germany #germanylifestyle
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Here is the Spargel recipe from Chefkoch.de - www.chefkoch.de/rezepte/25838...
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//CHAPTERS//
0:00 - Intro and beautiful spring flowers in our garden
00:48 - SPARGELZEIT! Why is White Asparagus so Popular in Germany?
05:36 - About the recipe I'm using
08:19 - Let's Start Cooking!
15:58 - How I'm learning German with Lingoda
19:13 - Finishing cooking on the stove
21:30 - Kevin and I try it for the first time!
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Spargel generally should not have a crunch, it's cooked until pretty soft, but if you like it that way, fair enough. :-)
Yes, many people don't like it very soft, but like vegetables: with an edge. And roasted green Spargel is delicious anyway. When I was a child I called soft Spargel: corpse fingers, ha, ha.
I never had crunchy asparagus in my life, this freaked me out! :D I cook it for 20min (or the green one for 10).
@@hamuandxerxl4255 Ha, ha, I like the discussion. This you tube video is a possibility for all peoples who never liked soft Spargel to stand up and to make a stand. It is like a comming out 😀 😉 .
@@veraroyen4986 Over here, in northern germany, we call crunchy spargel "holzig" .. literraly "woody"...
And yes you need to like it ..... most of the ppl i know (over here in northern germany) don't like it..
But you actually have to differentiate betwen "woody" white asparagus and al dente green asparagus i gues...
They're completely different things in your mouth actually...;)
@@hackbyteDanielMitzlaff We are talking about complete difference things.
Crunchy (= knusprig) gets Spargel after you fry it in a pan with olive oil and sugar. I talk about a preparation method.
It has nothing to do with "woody" parts. These are parts of the Spargel you cut away, you don't use them from the very beginning.
Well done! I live in Austria and we also celebrate the "Spargelzeit" in the same manner. (You could have cooked the spargel a bit longer - it shouldn't be crunchy) It's a very short season and you'll miss it when it's over and next spring you'll look forward to its return.
Also ich mag Spargel am liebsten Al Dente, aber die Mehrheit anscheinend nicht 😅
Here in the Netherlands we also love the white asparagus, with ham , new potatoes and melted butter. It is a huge favorite in spring.
In Germany we eat it with Sauce Hollandaise, which is one of the most delicious I know. Is it from the Netherlands?
@@linajurgensen4698 no, its origin seems to be in northern france
Always boil Aspargus with a good chunk of lovage. (and again wrapped in ham and eaten with eggs).
@@linajurgensen4698 And what about Spargel with Semmelbrösel und Butter? It's not only with Hollandaise.
@@tigeriussvarne177 kommt auf die region an^^ aber egal wo es spargel gibt, es schmeckt :)
after living away for germany and beiing a german Koch and love my asparagus
I miss the season fro 20th of april and i remeber my days as a young boy working with my uncle and goin spargel stechen
so miss spargel with Holsteiner schinken (yes I am from the north of germany) served with Pell kartoffeln need some now best german food ever
Peel the asparagus from the top (about 2 cm down) to the bottom, you will easily get the feel for what is woody. Cut off the bottom dry parts. As you pointed out, you can still use all the cut-off bits for soup. As for the Hollandaise: of course, there is something to be said for tradition, but if you are in a hurry, just put your egg yolks in a narrow vessel, add spices and vinegar/wine to taste, pour in the melted butter and move the magic wand, your blender, up and down three times: done!
i don't cook, but my mother and grandmother did. and yet it really physically hurt me when it was cut from bottom to top :-(
where you start peeling, a bit is left over, or it is extra work to peel to that end too. but since the heads usually are soft, you will want them to NOT be cut away or peeled, except on very thick or dry pieces. thus it is easiest to start peeling shortly under the head and then easily can go to the bottom end in one "swoop". when done peeling, cut away the harder dry bottom end.
but peeling is an art, and when not done perfectly, you either have peeled too much and wasted asparagus and money, or you have not peeled all the harder part away and people will tell you and fill the rim of the plate with those parts. i personally would love asparagus, but got badly peeled (or lower quality) several times and now feel those "ropes" already when i see it from afar. thus i only (at most) eat asparagus soup with only the heads that usually don't need to be peeled and thus can't be peeled badly.
but even without asparagus, i enjoyed potatoes with that sauce, cooked ham or schnitzel, and some scrambled eggs, while letting my family have all the asparagus for themselves.
Thomas Kaiser wow, thank you ! I've made mayonnaise that way but didn't know you could make hollandaise like that, too . Awesome !
Isn’t there supposed to be cheese in a Hollandaise?
@@karinland8533 No. But instead of a Hollandaise, we like to eat Spargel simply salted and with a nice amount of .... parmesan cheese. Freshly grated parmesan. Give it a try, its really good! And much easier than a Hollandaise - most people buy artificial Hollandaise instead, but a selfmade Hollandaise is really difficult to make. Grated Parmesan is much easier, but it tastes great! I personally only need some fresh potatoes and butter - nothing else. No ham, nothing, Spargel und Kartoffel. Hmmm....
@@karinland8533 no, egg, butter and lemon
White asparagus was something my father was in charge of. He came from northern Germany and had lost all his family in WW2. Only when he did the asparagus "ceremony" he would share some stories about his family.
So my father would go to our local grocery store and ask them to bring a certain amount of asparagus for us the next day from the market (which made it already special, as it was brought "especially for us". Then he would get the asparagus and wrap them in a watered kitchen towel and put it in the fridge, so that it won't dry out if not eaten immediately. He also taught me to always look at the end of the asparagus if it's still moist or already dry, and he suggested to not buy the dried out ones.
The peeling was another ceremony. As this asparagus was really fresh, it broke easily. So he grabbed the head and placed the asparagus on his lower arm. He would peel from head to end with the asparagus being supported by his arm. He also taught me to cut more of the end than you would think, as you don't want it to be "holzig" (= woody, strange expression for hard and not tasty). I'm still not sure what's wrong with broken asparagus, it still tastes the same, but for him it was important.
We always ate asparagus with potatoes, scrambled eggs and a lot of butter. No Hollandaise ever, no meat or bacon involved. I cook it in saltwater with lemon juice, and longer than it is usually adviced. I like it soft, so that it almost melts on your tongue and all the taste explodes in your mouth. I stopped eating asparagus in restaurants, as they are so hard you hardly taste anything. And each time I think of my father and his family :)
Thank you for this video, I really enjoyed it!
That's a lovely story!
this is a perfect discription of the preparation and celebration of white aspargus, my grandmother does it the same way, now years later where I am cooking myself, I celebrate it just like that and now love it, as I was younger, I dont like it and dont understod the "Brimborium" all around
What a nice video 💖
To cook Sparkel al dente is fairly new, I reckon. When i was younger, it was generally served rather soft. Its flavor is much more intense when cooked for 15-20 minutes, but of course that’s totally a matter of individual preferences.
My mom added salt, a pinch of sugar, lemon juice and a dollop of butter to the water for the Spargel.
Yes, when I was young, I never liked Spargel just because of this reason: to soft. In can't understand anyway why it is cooked like this, because you also don't cook vegetables until everything is soft and all vitamins are gone. To many Germans are crazy making such a hype about Spargel, inclusive my father and my husband. Strawberry season and pumpkin season are much more important, ha, ha.
Exactly, the sugar takes the bitterness, the lemon gives the sourness needed, the salt for the taste and the butter for the glance. Everything else is a crime.
@@MusicLover-uy7pcExactly!!!!❤
Hey there you two.
I'm a trained chef here in germany and would like to give you 2 small pieces of advice.
First of all i don't know which kind of potatoes exist in the USA but in Germany there are basically 3 different kinds used for different things: 1. mehligkochend (wheaty) which means once they are done cooking they are like already mashed potatoes or potatoe creme soup, 2. vorwiegend festkochend (mostly hard boiling) which are used most often to make potato salad since they are firm enough to cut but little pieces can fall off and blend in with the dressing and there are 3. festkochend (hard boiling) which are used for the potatoes you wanted with your Spargel. there is almost no case in which they start to fall apart when overcooking unless you leave them on the stove cooking for an hour longer than they needed to be on point.
And secondly if you'd like a special twist to your own hollondaise try to heat up the wine with some kind of spices first. For example (sorry i dont know the correct english names) Nelken, Lorbeerblatt and Wacholderbeeren.
That gives just a hint of a little more flavour to this overall mostly fatty sauce.
Kind regards :)
In Flanders we like them with melted butter, parsley, crumbled hard boiled egg and North sea grey chrimps. It is delicious.
When I was a kid, we used to grow a lot of vegetables by ourselves in our garden, because it was cheaper and tasted better - and also, we didn't have such a variety to chose from compared to nowadays. And of course we also grew Spargel ourselves, because this was exceptionally expensive to buy. I remember that it was quite a lot of work to keep the Spargel bed in a good condition, free of stones and weeds, hilling it up in the early spring, covering it to keep it warm, and harvesting the Spargel with a special knife that looks more like a chisel with a bent tip. Even the harvest was something that had to be done with exceptional care and experience, to get the max out of the bed: Finding the buds of the Spargelstangen just when they were about to push through the soil, carefully digging down, cutting them at the right length, covering the dug out holes and flattening the top so it could be seen when the next one was about to break through. As a kid I had the advantage that I would not have to bend down so much. Nowadays this would be really painful with time.
And then there was the preparation and cooking of the Spargel.
Maybe an interesting side note: To know whether the Spargel is still fresh or already a few days old: Rub two stalks together and listen. If you hear them scream, they're still "alive", or fresh. (It almost sounds like rubbing two PET water bottles together.)
Peeling Spargel is an art. And according to my mother and to my own experience, there are two ways to do it. Either with a sharp little "vegetable knife" (Gemüsemesser, small kitchen knife with a sharp, straight blade) for the experts, or with a vegetable peeler. But preferably not the one normally used for potatoes (the one you have), but another one with a perpendicular blade and a much finer cut. We also called those "Spargelschäler", because they were exceptionally useful for that purpose.
So, to peel Spargel, you may soak the stalks for 10 minutes in cold pure water first. That should make it easier to find the ligneous parts, because those would still feel slightly rough compared to the good part underneath (which is rather slippery when wet). Then the first thing to do is cut 1 - 2 cm of the bottom part (which is usually a bit cracked and dry and may have a little dirt left in the cracks). Don't break the Spargel, there is no predetermined breaking point in a stalk of white Spargel.
Next you can either use the sharp Gemüsemesser and try to _grab_ _the_ _peel_ _from_ _the_ _bottom_ part between the blade and your thumb, and then just pull it off towards the top. This requires some experience, so you can tell if you grabbed too much, or not enough. I don't recommend that for beginners, also due to the risk of cutting your thumb. But if you know how to do it, you may be able to peel just the right amount without wasting the precious Spargel. However, it's much easier to use a Spargelschäler and _go_ _from_ _top_ _down_ , starting approximately two fingers wide unter the bud. Further up it's soft and has the most taste, so you won't waste that part. It's helpful to do this in a well illuminated spot, so you can see the faintly yellow tint of the peel compared to the white part underneath. You may also notice that the peel hast a slightly rougher surface structure compared to the tasty part. But it will be more complicated on thinner stalks. In this case the best way to do it is just by peeling off ~ 2 - 3 mm from the outside, also at the risk of wasting good parts of your Spargel. Don't be too frugal, it will not pay when you can't chew it. Just expect to peel off a good part, maybe 10% from the thicker stalks, and even more from the thinner ones, as the peel will have the same thickness on both kinds.
When cooking the Spargel, I hear a lot of people having theirs' just "al dente". That's maybe caused by some kind of modern cooking. But to my experience, you will get the most taste out of it when it is soft and sappy. Spargel is not Spaghetti. No need to have it "al dente".
I also hear a lot of people having Hollandaise, smoked ham, or even Bratwurst with their Spargel. I think that's a waste, because the delicate taste of the Spargel will be completely choked by that. In my opinion, Spargel goes best with steamed potatoes, brown butter, and a mildly cured piece of boiled (or better: steam boiled) "Schweinenacken" (in Frankonia mostly called Kaiserfleisch, Geselchtes in the southern part of Bavaria, and in other places you may find it as Kasseler - and it may be a different part of pork). A Wiener Schnitzel (Kalbsschnitzel) may also go well, or even a Kalbsbraten (roast veal). Poultry, beef, and fish - not so much. For the drinks it's up to everybody's own taste. Some like wine, others prefer beer, or something different. It just shouldn't be something with a strong or bitter flavour, doesn't go so well with Spargel.
And then prepare for the hours or the day after you had Spargel. The speciality of that vegetable is a unique aroma when the beverage is leaving you again.
Ok, that was a long comment... sorry :D
This comment is loaded with great tips and Spargel insights. Thanks for sharing!
Great explanation, probably in your second or third language. Bravo.
@@jeanjacques9980 Thanks! Second language indeed. Some specific terms and names (e.g. of tools) are hard to translate, even with a dictionary. I'm much more familiar with scientific terms :D
@@human_isomer A+ for hard work and time taken to complete helpful response.
I hate the peeling part!
That's why I always try to get my Spargel at a shop with a peeling machine.
I also use to look for the thin Spargel, as I get far more Köpfe out of a kilogram (these are the best parts) AND the thin Spargel is usually far cheaper to get too.
Just make sure to get the peel from the machine too, for a soup.
Oftenly, you can get a full bag of peel left in the machine for free, as most of the people just leave it at the shop.
Wash it and put it first into the boiling pot. Then add the Spargel Stangen on top (the peel will add aroma to the Spargel). Remove the Spargel Stangen when ready, just like normal.
After the meal, remove the peel from the pot too and use the essence as a base for the soup.
A tip for peeling asparagus: I find that it is much easier and quicker to peel potatoes, carrots, asparagus etc with a peeler of a different shape. The one you‘re using is sort of shaped like a letter P, with the bow of the letter representing the blade. Try one that‘s shaped like a very long letter D, with the blade in the straight line of the letter and the bow being the handle. You can peel much quicker with such a peeler, because the force is applied directly onto the vegetable and not at a 90 degree angle as with the P-shaped one.
Weisser Spargel ist lecker.....jedoch würde ich ihn nicht aldente kochen...😉
White spargel is special because it is a very seasonal vegetable! So that's why people advertise when they are available. And everybody eats it as they are always the special on every restaurants menu! In Flanders and The netherlands we also grow aspergus and actually we consider them best. ;-) Actually we usually consider the best quality the ones that are about a finger thick. Maximum 2 cm diameter. Many eat them with hollandaise sauce and ham. But there is also excellent "A la Flamande" Which is a buttery sauce with egg mimosa (crumbly egg) and parsley. I love them with the grey small (North sea) fresh peeled shrimps! It is divine! (Does it show I am a foodie and chef of the house ;-) )
Sara you did well! I might have cooked the aspergus a bit longer as they should resist the bite a bit but should not crisp when bitten. (maybe it was the microphone :) ) Your hollandaise sauce looks the business!! Very professional .. would love to taste that! Actually potatoes come in two culinary varieties: Solid cooking and flowery (like "bintjes" which is the favorite kind for making Flamish fries - or "French" fries like the Americans call them :-p ) Some people prefer the flowery kind and some the solid cooking kinds. The solid cooking kinds are delicious with some real butter and fresh chives or sauteed in hot fat with rosemary and thyme.
For peeling you should get a Sparschäler from WMF … it will work like you cut Butter! Try it!!!
This is so cool - I didn’t these excited until this video published!
@@MyMerryMessyGermanLife
WMF is good, you can get also Sparschäler by Victorinox (the Swiss knife company).
I got one by random and it is really sharp.
There are also Sparschäler with ceramic blades that are very sharp.
Or just get the ones from your local Ikea 😉
Just peel it once until the dry layer is off (leave the head alone, that's the best part).
I love the white asparagus with Pfannkuchen and a slice of ham folded into it and melted butter on top. Hollandaise is good but the butter brings out the taste of the asparagus in my opinion.
Oh, and back in the day I've learned that the asparagus is done cooking when you can put a skewer in and drag it through to the end easily.
I think the hype about asparagus is because of it's short season and because it's one of the first really fresh harvested Vegetables here in Germany, besides spinach, spring onions and Kohlrabi. Asparagus can also be used quite versatile in the kitchen. It's delightful with sauce hollandaise, yummy in a Spargelcremesuppe, savory in a Spargel Quiche, delicious when cooked and served cold as Schinken-Spargelröllchen for Abendbrot, you can fry it, put it in egg or chicken salad.... Hach, all diese köstlichen Möglichkeiten.😍 If you liked asparagus than you should also try Kohlrabi, but only when it can be bought regionally, the imported stuff is kind of nasty. The next upcoming season is strawberry. My personal highlight of the year.
Cabbage turnip! Means Kohlrabi. I just looked it up. 😊
I always look forward to your videos!! 🥰
🥰🥰 thank you so much for watching!
when Americans evolve a German acccent ... schpeschalties 💚 lovely
Watch out in supermarkets. They often cover the bottom of the Esparagous with plastic bags to avoid that you can see if it is dry already !
Ooo good to know! That’s very sneaky.
the seasonality is a big part of the attraction. It is only really good for a few month. That makes it something special and a way to be connected to the time of the year. A retual to know it is spring.
I want to share my favorite Spargel recipe, which your kids will love too.
Make a pancake, when frying the first side, put cooked ham on the top side in the still „liquid“ dough. Then turn it around and fry the other side. Now roll a few cooked Spargel (as you prepared them) in the pancake. It is soooo delicious. Don’t make the pancake too thick, more the German style. 😋 Guten Appetit!
I love Spargel. The stands that have personnel in them also sell it already peeled. In my city - I’m living in a dedicated Spargel region - they add 50 cents per 500 gr for peeling. Saves a lot of time and work. 😉
Love those machines! And you can buy a bag full peels for soup for a penny as many do not take them. Less effort, more Spargel.
I started this wonderful morning with your video. So nice! I love the Spargelzeit. (Remember: z is pronounced like ts) I usually cook it much longer, 10 - 12 minutes. It is peeled enough when the skin is no more shining. Baked in alu foil in the oven it's even tastier. I also like to fry it in a pan in butter, than add honey and balsamico vinegar and put sesame seeds on it. Or I gratinate it in the oven after cooking, with herbs, mustard, orange juice and parmesan cheese.
I very much like the colorful dress you were wearing!
Btw, I would very much appreciate if you read the messages I sent to you via Instagram and also watched some of my pictures there. We both seem to love the nature in spring! Have a nice Sunday.
Specialty!!! Hahahhaha That was great.
Seriously: the less you care about others or comments the better your videos are.
And Spargel, yes, coming year you'll wait for Spargel season too. ;)
And thank you for all the help for the ukrainian refugees. You've learned a lot about germany. Perhaps you're already germans and didn't mention it?
All the best, eine schöne Zeit für Euch, geniesst das Frühjahr!!
Schpecialty 😂 Maybe we really are already Germans and didn’t know it! 😄
We generally don’t eat white asparagus al dente but really well cooked, soft like almost falling apart. But I guess there are variations and preferences. Well done!
Such a nice try to cook asparagus. Like many others said the asparagus was undercooked. It should not be crunchy anymore but soft and tender. I love it whith scrumbled eggs. For one serving I eat at least 8 Spargelstangen. 😉
I always put the pot with the aspergus on the table so you can put your Kochschinken into the hot water for a moment to make it warm as well which is even more delicious
It is so wholesome to see the two of you interact with so much love and respect. ❤️☀️
Hallo Sara Spargel immer vom Kopf zum Ende schälen. Grüße aus Baden
We love Spargel too. But I don‘t peel the potatos. Wir lieben Pellkartoffeln. Frühkartoffeln, die man extra zum Spargel kaufen kann. Everybody is peeling it for it self. Right on the table with special silverware. It‘s fun and our tradition. 😉 For us 7 minutes are not enough. I cook it about 15 to 20 minutes.
Okay great tips! Thank you, Dolores. Next time I won’t peel the potatoes - too hard!
''Pellkartoffeln''
We - in the Aachener region - call 'm Schwellmänncher. Must be cooked without any salt.
We use "Drillinge" in Eastwestfalia, very small Frühkartoffeln with a really thin skin. We poke them and boil them in heavy salted water, this way they get a nice flavor and are almost like "patatas arrugadas". They are also very good for potato wedges.
We stopped peeling Frühkartoffel at all. Give them a good brush and you can eat the whole potato.
Looks great, good job! Little tip to squeezing lemons without a squeezer.... Put a fork in the middle of the cut lemon, squeeze and then twist the fork and the lemon half to get all the juice out.
Good job!
We usually buy our asparagus at the local farmer and they have a peeling machine.
We also get to take some off the peel with us. We then boil the peel in the water where we later will be boiling the asparagus in. So hardly anything of the flavour will be lost, and later use the cooking liquid for soup.
Another recipe: asparagus with salmon and “beure au citron”
Greeting from the Netherlands and we also love asparagus!
Guten Appetit!
Das Ende von Spargel (1 cm) wird mit dem Messer abgeschnitten.
Empfehlung für schnelleres Schälen: am Kopf anfangen und komplett bis zum Ende schälen - und nicht alleine schälen 😉.
Bei uns gab es immer Pellkartoffeln dazu: sie werden mit Schale gekocht und in heißem Zustand gepellt/geschält.
Okay, for the hollandaise, read this:
first, you have to reduce the wine with a shallot wacholderbeere and Lorbeerblatt to half/ a third. than melt the butter, and beat up the yolk with a Stabmixer. Fill in the reduced wine without the shallot and the herbs to the beaten egg yolk start mixing. give the melted butter under mixing to the egg. done. needs 3 Minutes at all. works great tastes classic. no chnace to fuck this up :) love your vids.
Green Spargel rollend into Pfannkuchen together with Soße Hollandaise, thats the one i love
That does sound delicious! We will have to try that.
Yum! I gotta try that!
CONGRATULATION, i'm so proud of you tasting homecooked Spargel 👍
Your hollandaise sauce looks soo good
That's a great video! Very well made with the mixture of cooking and talking and also very relaxing to watch. You should do more of those! Now I'm craving Spargel! 😆
You capture the seasons sooo well in your videos!
Thank you! I love taking videos of the flowers. 🥰
I love it when my family eats Spargel ^^
But actually whenever we eat Spargel, I only eat the potatos the Prosciutto and the sauce (I love Hollandaise sauce) XD
My mom always keeps the "Spargel Sud" (the water in which the Spargel boils) to make Spargel Creme Suppe, which is really tasty :)
Funny thing is my grandpa used to like drinking the Spargel Sud and my older sister also likes drinking it :'D
last weekend i ate white Spargel in a restaurant. it was very tender or soft and it was not drowned in sauce which i really liked. in the town my mother lived there is a restaurant which makes "Spargel-Cordon-Bleu", so they roll ham and cheese around the spargel and fry it, some may say this is a sacrilege, but i think its very good. Im from Austria and Spargel is a classic seasonal vegetable we eat traditionally in the season. i dont know why but people always like the food of the season like chanterelle mushrooms ("Pfifferlinge" in german, "Eierschwammerl" in Austria) in late summer, pumpkin in autumn, young wine (called "Sturm") in autumn and so on.
Hi lovely American family, in asparagus season 2023 you should visit the area around Speyer (Rhineland-Palatinate) at the Rhine river. The Rhine valley has sandy grounds and it is famous for its asparagus. Kind regards Timo
Here in Munich the asparagus from farmer's market stands is much cheaper than in the supermarkets - and better too. By the way, traditionally it's not supposed to be al dente, but soft (not mushy of course, but if you put one on a fork it should bend a little). Oh, and it's also typical to serve it with Pellkartoffeln, cooked in the peel. No pepper or spices, just salt. And one last tipp: you started the peeling too high: the upper 5cm below the head don't need it. :)
About the fascination for it: I have no idea where that comes from. It's seen as the "royal" vegetable here. I remember that I didn't like it as a kid, because of the slightly bitter taste. But you get used to it and now I absolutely love it. You can eat it raw too, tastes really nice.
Had Spargel a few times in Germany and loved it - it's such a tasty vegetable.
A simple meal........boiled potatoes (peel after cooking) with herb curd...........
As always you instantly think what is common in your country has to be common everywhere. I never thought about Spargel, the white ones, could not be self- evident in the US!!! What a crazy thing to find out! Spargel is the most yummy vegetable imho. Great that you found out about it! 😊
Mmhh, cooking with Mama Merry Messy Life ... i would like to see more cooking time videos =)
Wow, making that meal in your own. That's a lot of work. It looks amazing!
A lot of work?! No, it really isn't, but then again, big difference in eating and cooking habits between Europe and America.
I always peel Spargel from the head downwards und then cut off the end with a knife. My family loves the Thomy sauce.
Nice video I think your are definitely developing you own style of video. I would love to see a video on Germany wines, liquors etc…. Keep going doing great🥰
Ooo that would be a fun one to record! Kevin and I could get really silly! And thank you for nice compliments.
Be nice! I love to see your vids. What a great family. ♥ Asparagus/Spargel - seasonal (local) food is so good for you and the environment. Your Hollandaise looked good!.
Oh, and I forgot: Congratulations for mastering your courses so well!
And another add: I don't cook Spargel al dente, but nicely softer. And I don't think, you overcooked the potatoes, you just had a sort which is probably "mehlig" or "partly hard, partly mehlig", I would chose a sort, which is " fest kochend" for this dish. "Mehlig" is wonderful for "Kartoffelbrei".
But doean't really matter, they are all tasty. And your table looked lovely. Well done
Hallo Sarah. Well done for the first time! I love spargel with hollandaise and potatoes too. But I think you have to cook the spagel twice as long as you did. 🙂
im stunned that you make the hollondaise on your own, nice! everything looks really good
Thank you! It was really delicious.
I love white aspargus and eat it at least once a week during the season. I usually wrap it in aluminium foil and put it in the oven. I think it gets more flavor that way. I don't like hollondaise sauce, so I eat the aspargus plain with Schnitzel, no potatoes. Some aspargus sellers have a peeling machine, so you don't have to peel it yourself. Otherwise I can recommend the aspargus peeler from WMF.
Hi from Vienna,
You've got quite a few comments and recommendations already, so much of what I was thinking while watching you cook white asparagus will be a repeat. I learned how to make this dish from my Dutch family about 40 years ago. They would have hard boiled potatoes, 1 to 2 per person, and often times boiled carrots (cut in long strips) in addition to what you served. We use normal boiled ham, but if we have leftovers - rarely- we use prosciutto and eat them cold.
I peel the potatoes after I cook them, so much faster, easier. (and use the cooled water for the plants) I think you had "mehlige" potatoes, that's why it looked like they were almost mashed. All the more reason to peel them after cooking.
It's best to peel from the tip towards the bottom. Cut off the ends, no snapping... Save peels and ends for making soup, if you want. (
Great to hear how it’s done in Austria! Thanks for sharing.
@@MyMerryMessyGermanLife I meant to write hard boiled eggs, one to two per person.
@@MyMerryMessyGermanLife But she learned it from the Dutch ;)
For Hollandaise - look on TH-cam for how to make Hollandaise in a blender. Your life will never be the same again. Game changer
Der Spargel ist eigentlich auch ein Fruchtbarkeitssymbol im Frühling in Europa !
It's 10am and I am so hungry now 🙂
Right? And the supermarket isn’t open! 😰
Spargelzeit! - My favorite season in Germany. The first produce of the year that comes direct from the fields and the markets are full of the white (and green!) sprouts †hat can be had for a ridicilously low price. Up here in Sweden we still have a long way to go before we can put this year's greens on the table. Love your YT channel.
Oh yes! We had it with lots of Schinken and Pellkartoffeln
I really can't wait to see all the videos you'll do this following year as you've moved to germany while lockdown where literaly nothing happend here as we were used to. now that almost everything is back to "normal" you'll see how wonderful this country really is! 🥰
btw. I absolutly love white Asparagus with sauce hollandais and potatoes and schnitzel 🤤
aaand! .. dein deutsch wird immer besser! Creme wird genauso wie im französischen ausgesprochen. 😀
Yes!!! No lockdowns, normal life. It’s already been so much better this year! We went to a Maibaumfest and a Frühlingsfest!
@@MyMerryMessyGermanLife gehackt worden? Wegen der Whattsapp Nummer frage ich
@@arnodobler1096 Nope, I would say that's just a fake account using her profile picture.
@@christianbraun5004 thx
@@arnodobler1096 Hi Arno! Hoffe Du hattest einen schönen Sonntag!
Hey you two - thanks you for that lovely Spargel video. I lived near Walldorf for two years and fondly remember the Spargezeit and the festivals that went with it. They even had a Spargelqueen. But the Spargelqueen of the Greater Ruhpolding Area for 2022 is definitely Queen Sarah :-) with her assistant King Kevin.
Awe hahaha! Love that! Spargelresise auf Ruhpolding!
Great...now I'm hungry!
And the supermarkets are closed! 😰 So sorry!
jeahhh...spargel...tolles video - danke dir
So glad you enjoyed it! Thank you.
@@MyMerryMessyGermanLife thanks...if you plan to visit a brewery or see our work at the carousel at munichs oktoberfest - feel free
I come from a Spargelregion and there are a lot of „Spargelhöfe“ (Bauernhöfe that sell Spargel) that have machines to peel the Spargel for you. Usually it only costs an extra Euro and the whole work is done for you. You can google if there is one in your area too.
When you take home the Spargel, in general, wrap it into a „feuchtes Geschirrtuch“ and put it into that lower box in your fridge right away to keep it fresh 🤓
Spargel with Schinken and potatoes with butter sauce (melted butter) is typical in my family. It’s a northern Schinken though.
I hope the amount of comments won’t scare you of. I think you did very well for your first try. Will you try again?
„feuchtes Geschirrtuch“ = wet kitchen towel 😉
Hey Sarah, I‘ve lived in several places in Germany and it seems that every place thinks that their Spargel is the best. Our favorite place to visit this time of the year was a „Spargelzelt“ (Asparagus tent) next to where the Spargel was grown. Unfortunately they didn‘t survive Covid and not being able to find seasonal help. I think the reasons you gave (tradition, springtime, etc.) covered the reasons why Germans love Spargelzeit. We cut the ends off with a knife. At a lot of places you can also get your Spargel peeled and save you the trouble. The Spargel pots that I‘ve seen tall and you boil the Spargel upright. Also it‘s usally a pound an adult. Your results looked pretty good!. And yes you combine the Spargel with the ham and eat them together.
In addition, white wine spritzer (half white wine, half sparkling water) goes very well with it.
I always add only a pinch of sugar. I cut the ends of the Spargel off and then peel it from top to bottom. It is also very yummy with butter and parsley. 😊
Hi, best to cut off the ends and add salt and a little sugar to the water, boil until tender. Enjoy! 🌸
Oh how yummy - German Spargel is the best!!! We can't really get the white asparagus here, just the green one which we aren't too mad about (the only downside is the 'smelly pee' afterwards lol). My sister gave me a tip recently because we also used to cook Spargel in water. She puts the Spargel into a casserole, uses a lid and just put it into the oven for about 40 (?) minutes without any water as the Spargel itself has plenty of water and will cook in it. Only add a bit of butter on top and then it's absolutely perfect. Loved the video.xx
Oh cool! What a great tip! Thanks for sharing.
Tasty, healthy and special because available only once a year. I love it.
Klasse Video! Yummy! :)
Danke! 😄
i for my myself do prefer green asparagus, i love it simply panfried in some good olive oil with salt, pepper.. maybe some potatoes. its a very special time for us here
greetings from austria :)
Everything looked so delicious,
nice to hear a bit about your experience so far.
Asparagus is so special, because the time you get it in good quality is very short and like you said it, it's also not so easy to get them out of the ground.
The harvest has to be done by hand, machines are not thorough enough.
I prefer asparagus only with some boiled potatoes and brown butter, that's absolutely enough for me, especially if it's very warm on the outside.
Nice that you are celebrating at a bit with some candles and a nice wine. 🙂
I hope everything works out for the family, that they accomplish all the needs for an easier time and life in Germany.
Great job! I love Spargel and miss it here in the US. The white asparagus you get here is usually already dried up and not worth the effort. In Germany we always buy Spargel from local farmers, you want to make sure that it’s really fresh and that the cut ends are not yet dried up. I love to eat Spargel classic with hollandaise, potatoes, and boiled ham. Dry Riesling is the way to go with Spargel. To be honest, I’ve only had sweet Riesling while living abroad, maybe Germany exports only sweet Riesling and keeps the good stuff ;-)
Oh and while boiling asparagus is traditional, I prefer making it in the oven since it doesn’t get watered down. Claudia Poletto has a recipe online. You (or at least I) want the white asparagus to be tender and not al dente. But you seemed to like it, maybe I should give it a try.
Okay good to know you like it in the oven! I can try that next time.
Dry Riesling is the best Riesling there is!
Deutscher Spargel ist super, deutscher Wein, das lass sein.
watchin`this video makes me hungry! Kevin looks very happy so it must have been good, well done sara. and how did the kids like it? Michael/Hannover
Congratulation Sarah! This recipe is really a tough one. To make 2 kg spargel for two families, is quite a task. Our mum would let us children help with the peeling of the potatoes and the spargel in a case like this... Or - sometimes my grandmother was visiting and she took pride in peeling the whole spargel herself. She never used a peeler, like the rest of us. It was only a kitchen knife for her. When she did the peeling, she was very quick, there were no hard bits left and nothing was wasted. It made things way easier for my mum. To do the sauce hollandaise yourself is very "lecker" but - difficult. So I applaud you for doing it yourself. If the pot gets to hot, the egg yolk will get firm and you have scrambled eggs. You did the safe thing and had the pot in the "Wasserbad". If you do not stir the sauce enough or add the butter to quickly to the sauce, butter and eggs separate and the sauce is ruined. - Your sauce looked very, very good!
Your spargel sounded a bit crunchy to me, but you both liked it more on the firm side and not cooked to bend... So I guess that is fine. How did your children like it? When I was young I really wanted my spargel soft. But maybe they are different? It is tricky to get it exactly right, because after the 12th minute in the hot water they go from just right to overcooked very quickly... - And you are coming from a green spargel experience - so you would be used to crunchy green spargel. Maybe you will try it out with a bit more cooking time? - The taste of the spargel gets more intense, with longer cooking.
You were guessing right: with white spargel the end bits are not broken of, like you would do with green spargel. They are cut of with a kitchen knife - so I do not waste too much of the costly vegetable.
The real challange, I admire you for, is to get all this (the potatoes, the spargel and the sauce) ready to point at the same time, while doing Schnitzel for the kids at the same time. Kudos!!! I never got it done without having either burned Schnitzel or overcooked spargel, or separated sauce.
My solution to make my life easier: Forget about the sauce - just pour melted butter (Zerl.Butter in meiner Familie - für zerlassene Butter. Jahrelang dachte ich, es gäbe ein Tier, das Zerl heißt und von dessen Milch käme diese besondere flüssige Butter.) over the spargel and potatoes and sprinkel some salt on it. It is equally yummy in my opinion and less stress. In my opinion no meat or Schinken is needed. The spargel itself is treat enough. (But then, I do not cook for children most of the times.)
To your question, where to buy the spargel: The local stall is the go to place, like you did. The asparagus there is freshly picked on the day you buy it. The supermarked spargel often is dried out, from lying around for to long. And sometimes it is flown in from egypt or other far away places - this is crazy and I do not wish to support such nonsense that is damaging the environment. So in my opinion spargel is only consumed between April and June. Traditionally I begin the season with "Spargelbruch". This is the cheapest version of white asparagus. It is broken bits of varios sizes. And from this I make "Spargelsuppe". A few weeks into the season, when the prize is dropping. I next turn to "Spargel Klasse 2". And when I want to specially treat myself I get "Klasse 1" the most expensive thick ones. They are easy to peel and even if you peel them thick - you have spargel left.
But - what to do if someone (like my dad) loves Spargelsuppe for his birthday and it is in November - out of season? Peel the last Spargel of the season and put it in the freezer. Raw, peeled, frozen spargel can be cooked anytime and is the next best thing to fresh spargel. So dad gets his spargelsuppe out of season.
Thank you for this lovely video. I wish you and the ukrainian family luck with the house hunting!
My favorite moment of the video was a Kevin moment: "I really like boiled potatoes." Kevin is definitivly turning into a german!
Butter vom Zerl 😂😆 ich liebe es!
Herrlich.😄👍🏻
Regarding hosting a ukrainian family in german I would say "ich ziehe meinen Hut" = most respect.
It's yummie time!
Soon again... 😊
Yes!! Bald!
Hi Sarah. Thank you for your video. It made me hungry while watching it ;). There are special spargel-cooking pots you can buy in which they are cooked standing upright. As for the sauce: There is a saying, "Everything would taste fine with sauce Hollandaise, even table legs" :)
btw.: A question that popped up in my mind recently as a cat owner: How is your cat peanut dealing with all the new people in your house. I know cats are sometimes special with changes in their surrounding. Have a nice day 🌻
Just a tip for making sauce hollandaise,
Use a large aluminum bowl to whisk the egg yolk..and do use a whisk for the whole process..
A pot put inside another pot which serves as the "wasserbad" retains much more heat, the egg yolk will curdle much faster since you cant really control the temperature.
The other benefit is that you can really make use of the space a bowl offers to get the sauce all nice and fluffy. In a small pot its more like stirring, but a good hollandaise needs a thorough whisking.
You can also make what is called "a reduction" with all the liquid ingredients and herbs to give the sauce a little flavour boost.
And lastly, do add melted butter slowly because this is the step where you can mess up all that work you put in beforehand.
Great video as always and i hope i didnt come across as being a smarta€€ 😃
Wir lieben Spargel. We love it, too.
500g pro Person kalkulieren wir; Kinder die Hälfte.
(Leftovers are for dinner).
Spargel kaufen wir ganz frisch auf dem Spargelhof direkt beim Spargelbauern oder auf dem Markt. Er muss vor Frische quietschen😊
Dort wird der Spargel auch frisch geschält 🎉 Die Schalen kann man kostenlos mitnehmen, um Spargelsuppe daraus zu kochen.
Spargel wird gekocht, aber nicht auf maximaler Hitze, dann wird er bitter.
Wir geben etwas Zitronensaft und Zucker hinzu. Die letzten 3-5min lassen wir einige Zitronenscheiben mitsimmern; nicht überhitzen, dann wird es bitter.
Nur etwas zerlassene Butter und (festkochende) Kartoffeln. Gekochte Kartoffeln kurz in der Pfanne rösten ohne Fett oder einem Stich Butter.
Dazu könnte man noch gekochten (Rosmarin-)Schinken, Lachs oder Forelle reichen.
Wir wohnen in einem Spargelanbaugebiet und genießen es.
Weitere Saucen braucht man unserer Meinung nach nicht; die gibt es manchmal in schlechten Lokalen als "Sättigungsbeilage". Wir lieben den😊 Spargel, weil er so gesund ist und schlank macht. Daher mögen wir es möglichst pur.
Super, dass ihr so offen seid und alles ausprobiert❤😊
I really felt you when you referred to the peeling. My heart went out to you when you said you were peeling that much Spargel. It’s a labour of love, Sara. It’s delicious, but I rarely have white asparagus at home, because of the peeling… 😂 I once again take my hat off to you, we who know, know the effort you put into this this meal and this video ❤️ 👸
I live right in the THE Spargelland, Schrobenhausen, so I‘ll be adding my twopenny‘s worth soon. (Do you mind if I give you a shoutout?) We don’t have the honour system here on the stands - only for Kürbis and flowers. And I also love getting produce from then! It couldn’t be fresher and more delicious! I love Spargelzeit and when the German strawberries hit the stands, I am in heaven!
Lauren 🥰! Erdbeeren und Spargel!
I prefer peeling asparagus to peeling potatoes. Maybe you need a better peeler.
@@maracuja1009 I need a restaurant reservation when it comes to Spargel 😂
@@sisuguillam5109 ich LIEBE diese Zeit!
@@LaureninGermany Ich auch! Schönen Sonntag!
That looks yummy! I prefer rice with green and white asparagus and holondaise, though.
Heute gibt es Spargelsuppe ❤️😄 die kocht meine Mutter immer aus der Schale vom Spargel.. LECKER 😍LG
Yummmy! Guten appetit!
@@MyMerryMessyGermanLife And by the way.. Your meal lookes amazing ❤️👍
Seperating the eggs....
You are as gifted as me. 😀
There are also little helper for doing this, like little strainers or jugs with a spout.
Or you can use a metal tea strainer
Asparagus, Potatoes and Sauce Hollandaise is my favourite german meal.
Love it!
Special tea 😁
We just love eating it. Not so many memories involved 😁. My seven year old daughter loves it and I am glad she eats vegetables. We prefer the Tips, and we fry it (especially the green) maybe with a tiny bit of water added with Salt and sugar, so it gets a bit of a caramelish coat. Mmmm. Lecker. Thank you for the video!
Frikadellen sind auch eine gute Beilage zum Spargel. Guten Appetit 👍
Our favorite is spargeltoast. We use to order that at the restaurants when we were there. Now I make it at home when I can get asparagus in season but we use the green asparagus. It still tastes just as good. Thanks for sharing. From PEI 👍
Also one small tip for asparagus. Try steaming it. Its really nice that way too. Enjoy. From PEI 🇨🇦
If you do not want to peel so much, use "Drillinge", small potatoes, you can just cook them with the skin on.(and eat them with skin)
The taste of the Spargel depends a lot on the seasoning of the water it's boiled in. A chunk of butter, fairly amount of salt and sugar and it will taste delicious!
Aaaah, please don't "cook" the Spargel in water, just dampen it, upright above the water. Otherwise you get good smelling water only.
For a soup you can cook the peelings in water for an hour or two.
We had white asparagus last Sunday to celebrate Mother's Day, so happy belated Mother's Day to you as well ;)
As we met with the family and the Ukrainian Mother and child my sister's family is hosting we had 6 adults and 6 children eating 4kg asparagus - yep we do love it. As others have said the asparagus should be softer and the heads theoretically should melt in your mouth. There are regional differences as well as family-intern ones, so you will find offers with just melted butter instead of the sauce for example.
Wow, 4 kg!! You have us beat for sure!
And if you got fresh potatoes, just try to peel them after boiling, very thin. They will be much tastier (Pellkartoffeln)! And - please - peel the Spargel from about 3 - 4 cm underneath the top to the bottom. So you can't accidentally cut off the best of it: the top. When it is not day-fresh, cut the more-dry bottom with a knive.
I love you, for tasting all the german specialties!
Next time try rhubarb as an old fashioned (Oma) cake with baiser on the top. :)
Hello first - I don't know if you knew - but the white asparagus is one of the favorite vegetables of the Germans. This is certainly due on the one hand to the variety of preparation methods, on the other hand to the unusual, very intense and yet mild taste. In addition, it is - at least as far as German asparagus is concerned - only available in a limited time window.
I myself prefer not the first class, but third or even inferior classes, not because of the price, I have found that the first class asparagus is often woodier, it is thicker, but ... as I said.
My favorite of the preparation is an asparagus vegetables in white sauce, accompanied by eggpancakes and of course I boil the asparagus peels and make a very tasty cream soup.
Meanwhile, the green asparagus is on the rise, it is easier to process, tastes very good and is often cheaper. And there are also in the supermarkets very good foreign asparagus, for example, from Spain, or Israel, so you can eat almost all year round the fantastic vegetable.
Have fun with our culture and keep up the videos, they are very entertaining. Thank you!