Tip : Don't throw away the peel and other waste of the asparagus. It can be used to make the most amazing soup. If you don't want to make the soup at the spot, you can just put the waste in a bag in the freezer and keep it for later use. Just throw the peels + anything else of the asparagus in the cooking pot (the more the better). Cook it for maybe an half hour and what you will get is a good base for any soup (creamy asparagus soup is my favorite).
It's Spargeltime 😊 I realised this is something so quintessentially German. For pretty much 2 months it's impossible to escape asparagus in the German speaking countries and it's weird to have it anytime else. My mum would only buy from local farmers and at we would have it at least once a week. Asparagus soup, asparagus risotto, asparagus with hollondaise, asparagus salad. Just everything asparagus. I love it! Prefer the white one though! Amazing video as always! Makes me miss the white asparagus. Harder to get that one abroad.
@@ian4683 and Belgium. Our traditional asparagus dish is asperges à la flamande, with sauce hollandaise and shredded boiled egg. It's good, but I prefer mine with young potatoes, smoked salmon and chives or scallion. Or just naturel, with a little bit of melted butter. But I won't buy them out of season, Armin is right, we should respect the seasons.
@@ShinyStarfire pretty much, yes. And every country claims to have the best (Netherlands from Limburg, Belgium from Mechelen, France from Argenteuil, Italy from Veneto...
This was so refreshing! It's always interesting to see how the produce we eat are grown and sourced, and the whole process until it gets to the supermarket. Would love to see more videos like this!
Here's a little tip from America's asparagus capital, Michigan. Snap the bottom of your asparagus and it will break at exactly the point where the tender part begins. Not a morsel of asparagus will be lost. You can trim the stalks so that they are all the same length for presentation before you cook them, but pop those little trimmings in with them as a treat for the cook! Thanks for the crumb-butter tip, I'll be using it in the future. It's called a la Polonaise in cooking terms and sometimes sieved egg is sprinkled over, too.
In my region of Germany crumb-butter and a schnitzel to the side is the standard. For breading the schnitzel you need an egg for sticking the crumbs to the meat. The left over of the egg is always added than to the pan when the asparagus is turned in the crumb-butter there.
Andong, you win my "Most Adorable and Charming TH-camr" award. ☺ It's very coveted. 😉 I wish you great success with that truly lovely AND lively aura you have. God bless you and your family. Your chipper passion cheers up my days and makes me feel less lonely and sparks my food passions. 😘 Danke from CT, USA.
Loved seeing how asparagus are grown commercially! They have an amazing sweet, grassy taste, don't they? A few years ago, I grew some asparagus on my balcony and was really excited to enjoy them the next year. However, I didn't realize that it can take up to 2 - 3 years for your first harvest! By the time my asparagus were ready to be harvested and eaten, I had since moved out of that apartment. I hope the person living there now enjoys them!
I'm from the Spreewald area, and on Sundays during the asparagus season my mother used not to add Schnitzel, but boiled beef tongue cut into slices with and a cold sauce made of Meerettich (horse reddish), sweet cream and apple pieces; onto the Spargel (asparagus) only add melted butter with bread crumbs; and cooked salted potatoes.
Im from Baden and we often pair our Spargel with "Kratzede" a type of Pancake made with milk and sparkling water. But you rip the pancakes into 3-4 pieces in the pan😊
Richtig gutes Video!! Es ist wirklich toll den kompletten Entstehungsweg eines Gerichtes zu sehen! Gerne mehr davon! Die Länge des Videos fand ich auch genau richtig :)
Great video, Andong! I spent a few years in the early 1970s at a Canadian air base adjacent to a town called Hugelsheim, and the area is famous for its spargel! Every year when he harvest hit the shelves, we gorged ourselves on the delicate, delicious white daggers of dreaminess. I love green asparagus as well, but the white is just such a treat! I haven't really had a perfect feast since we returned to Canada, but I hope one day to return and indulge myself for Spargelfest!
Some years back I was attending a training in Münich during the first asparagus harvest - no matter what restaurant you went to - everything was served "mit spargel", including the ice-cream and apfelstrudel on the desert menu ... the Germans are really going crazy for their asparagus during that time.
Here in Holland we have special asparagus pots which are narrow and high so that the stalks get boiled but the tips are not submerged in the water and become more gently steamed.
To keep hollandaise sauce warm, use a vacuum flask that you've pre-warmed with hot water. Empty out and dry the flask, and it will work great for keeping hollandaise sauce warm for a long time.
In Virginia in the United States, we ofttimes blanch asparagus, then, chill it and serve it with a vinaigrette, usually one made with vinegar, mustard, honey and tarragon. It is, also, served warm with a Hollandaise Sauce. When served with a sauce, sometimes some minced herbs or browned breadcrumbs are sprinkled over it.
We have Green Aspargus season here in Ontario as well. I go to farm and buy baskets And all we eat is plate loads of steamed Aspargus with butter and salt...nothing else. Also..we like to BBQ/ grill aspargus...brush the aspargus with olive oil, salt, pepper..and place on BBQ grill...takes only 2 -3 min. Serve with steak and baked / grilled potatoes. Cheers from Toronto
This video made me so incredibly happy! I grew up around 5km from Hoppenrade and my parents, my brother and I used to visit the Spargelhof every single weekend during Spargelzeit when I was younger. I moved to Berlin a year ago and have not visited the Spargelhof in a few years. Now I am just really excited to go back there in may 🥰
my inlaws introduced me to their style: asparagus, raw prosciutto, a delicious but heavy brown butter-breadcrump sauce (or as you call it semmelbutter but it entails an emulsion with broth or water depending on how posh you feel) and a very very generous helping of chives... try it next year, that is if we will "get it" given corona and that we now know about the abysmal treatment of some of the Erntehelfer, sigh Before, in my family of origin we only had it served with ham and hollandaise, but the stuff from a pack... I am now team butter sauce ALL the way :D
I moved to Germany and landed in Mai. It was just Spargel und Erdbeeren! It was the first time in my life I had fresh Asparagus, and loved it! Still loving it. Also, you should try eating raw Hokkaido peel. Yum.
Nice video, Thanx. Do not throw away the peels, the root ends and the boiling water. Throw the peels and the root ends in the boiling water to make an extract for a nice spargel soup.
In Düsseldorf, an orphanage, I grew up on that stuff. The nuns told us it was the best food ever but most of the kids couldn't stand it. It wasn't until I came to the US that I found out there is a green version of it. Now, in my 70s I look for white Spargel and love it. My stepfather was stationed near Hügelsheim where the BEST Spargel comes from. They sell Hügelsheimer Spargel at fancy restaurants in NY.
To keep hollandaise warm and creamy and wonderful, preheat a thermos with hot water. When the sauce is ready, pour out the water and pour in the hollandaise. Love your videos. Keep up the good work!
If you ever visit Croatian coast in early to mid spring. Make sure to grab a bundle of wild green asparagus, spargel or shparoge as we call it. They are 100x the taste of farmed ones. One of the many gastronomical perversions we have.
If you don't want to deal with messy sauce hollandaise, try out Bozner Soße. It's the yolk of a boiled egg, mushed with mustard, stock and oil and later mixed with chives, minced egg white (boiled) and white vinegar.
As an American who has learned the "spargel," I find it too complicated to call it asparagus. Alas I have no choice or else I'll confuse everyone around me.
I grew up in California but as early as 8 years old I would ask my mom for asparagus and spinach. As an adult, I consume quite a lot of asparagus. Love the stuff. This was a cool video.
White asparagus are very famous in Belgium and the netherlands too, fun fact: it even has a nickname in Belgium: white gold We have different recipes for it for example with smokend salmon and hollandaise, at home we eat it with bearnaise or à la flamande (with eggs and butter)
Great field trip. I come from east germany and my grandparents grew and sold asparagus to make some money. I grew up with it and always loved the taste, especially with breadcrumb butter. But you should not cook it in water but in the oven. It's only a few years ago that I discovered that asparagus cooked in the oven, wrapped in aluminium foil is soooooooooo much tastier and better. You add salt and a bit of brown sugar and it's delicous. The sugar takes away some of the bitterness and is necessary because you don't wash it out in the cooking water.
I just want to let you know how much I appreciate your videos. Even though they are a bit of torture right now, as my girlfriend (who is a great cook) went to Poland to visit her father and I'm left in Belgium, with zero cooking skills but nevertheless watching your videos (and becoming incredibly hungry).
When I worked at a breakfast restaurant we would make our hollandaise to order. After everything was plated we would grab one starter -which we made ahead 2 egg yolks, S&P, 1 Tablespoon of lemon juice, and a dash of Tabasco. Starter would go in the blender with half a stick of butter we melted in the microwave. Blend for a few seconds, pour, and serve immediately
One thing I've found with my sauce Béarnaise is that it _will_ break if the temperature drops and you bring it up again. Guessing it's the same with other Hollandaise type recipes, like, erm, sauce Hollandaise.
Nice as always, I thougt I would contribute with three tips, two for the hollandaise and one for the breadcrumb butter. 1 to have a more stable hollandaise add a pinch of flour befor beginning to add the butter, (1pinch of flour for 1 yolk ) 2 to keep it warm a long time cook it and keep it over a ''bain marie'' I'm sorry I don't know an english or german way to say it. 3 for the breadcrumb butter , I would suggest to add a splash of honey vinegar, (I come from Alsace and my grandma used to do it this way, fyi you can use this prep over coliflower or brocoli )
Asparagus season and moral mushroom season overlap where i live. My favorite dish that combines the two is a cream of moral mushroom and asparagus soup. Its glorious
Also, here in the US the models are either farmer's markets where you shop in person, or CSA arrangements where you pick up once a week but you can't choose what you get. This is the first year I've come across a system like the one you talk about here, and I'm curious if it will work out.
Wie geil ist die Idee von Marktschwärmer bitte. Ich lebe in Berlin und einer der Läden ist gerade mal 5 Minuten von mir entfernt 😃 Ich werde da definitiv in Zukunft mein Gemüse kaufen
This video made me crave asparagus so badly! But I live in Chile and I'll have to wait until October or November to actually get some 😭 nice video though!!
Like this video and the rest. We have tons of asparagus in the states too. Pretty sure it everyware. But i am sure its just as delicious where ever it grows.
As an American who lived in Germany for 2 years, this was one of my greatest discoveries. We miss this so much now that we are back in the states. White Asparagus is rare and expensive here. I miss buying kilos of it and just eating it for days in spring!
honestly my oma raves about white asparagus. Told us how they make it in Germany and this dude doesn’t know where to find it at an asparagus farm. Its under the dirt stupid didn’t you listen to the farmer.
Advice on keeping the sauce warm. Get yourself a thermos, boil some water and fill it with it and close the lid. When the sauce is done, pour out the water from the thermos and put in the sauce and close the lid. It will keep warm and nice for a long time.
Andong! Den Spargel musst du mal in Butter anbraten, mit Schinkenwürfeln servieren - der Hammer. Einfach ungeschält in Scheiben schneiden, weniger Aufwand geht nicht, und dass es schmeckt, sollte klar sein. Und das Grundrezept ist ausbaufähig^^ Z.B. eine Charlotte dazu schnippel, Petersilie drauf - oder mal mit einem Schlock Huisski in der Butter - mjamm. Und jetzt hab ich Hunger.
My home state of Massachusetts (USA) was historically a big center of asparagus growing. Unfortunately while it still grows well, it's at much smaller scale and hard to get without driving out to a farm stand in the country. I'm hoping once the farmer's markets open here in Boston in the next couple weeks that I can find some.
Asparagus à la Flamande, with a mashed hardboiled egg and butter sauce. Or my version of a Liège salad with asparagus instead of green beans. I wish it was asparagus season again...
yay Spargel - I love that stuff when it's the season! to keep Sauce Hollandaise warm they say to use a bain marie (hot water bath) - never used it though since I make it last minute. I always cook the peels & cut off ends in water first, drain them out and then cook the asparagus in this "seasoned" water = more asparagus taste afterwards you can simmer down the cooking liquid to make Spargelcremesuppe (start with a roux, plus asparagus pieces, croûtons, chopped parsley) I make Sauce Hollandaise with homemade butter (not even melted, just very soft), makes the sauce so creamy... :-)
in croatia, on dalmatian coast, you can get wild asparagus, šparoge. and one great recipe i would like to share (even if my family is from the north and i have eaten this like 2 years ago for the first time). and it is so simple it is funny to call it a recipe... so, asparagus are cooked very short, like 5 minutes, and served with big chunks of hard boiled eggs, olive oil, salt and peper.. try if you get a chance.
Enjoyed the video. My parents lived in Germany for 4 years, & miss "Spargel" especially the soup allot. Anyway a good way to keep any sauce "warm" is to use an Immersion Circulater, or mistakenly called a "Sous Vide". Though I don't know how easy they are to find in Germany more broadly, finding one in Berlin should be simple
I've been taught to add a pinch of sugar to the asparagus boiling water as well. It prevents that asparagus aroma is washed out into the water. Personally, I don't mind slightly violet heads on white asparagus. They have a stronger flavor.
I feel the same way about Victoria Plums. They are my favourite. The season is only about 3 or 4 weeks long so you have to get a years worth out of that. Fortunately there’s a glut so it’s a case of turning it into jam, prepping it for freezing as pie filling etc because when it’s gone, it’s gone.
In the Netherlands we have a traditional way of eating our white asparagus; boil them, then serve with cut boiled eggs, butter sauce, ham/Charcuterie (mostly ham). Is this something that other countries enjoy too?
Tip for keeping the hollandaise warm: Prep a thermos with hot water Drain the water Pour the hollandaise in and cover Good way to transport for picnics
Great field trip and always good to get out of the city for a sh**load of Spargel. Love how the video turned out, buddy!
WeiXiangWei why is ur name chinese?
Ur name mean smart and bright or sth
Idk cuz I only a beginner chinese learner
Your way of holding the fork is funny! 😄
@@eggos1019 IKR that's clearly a white guy but he's called 卫祥 not that there's anything wrong with that, I'm curious too why. 🤔
yeah, why is your name 卫祥 ? How did you get this name? Really cool!
"you're editing this out, right?" "Yes" *doesn't edit it out*
Actually, there was a jump cut rigth there.
they joked arround
"Ja sicher" - "Fo shizzle" Andong, 2019
Armin ist ein krass sympathischer Dude!
Auch in Person :)
@@doktor_haus kennst du ihn?
@@soramora8837 flüchtig, war mit seiner Tochter in der Schule :)
What ?
Welcher ?
Muss jedes Deutsche Wort unbedingt auf English gesagt werden? KERL !!!
What a great guy Armin is :).
Best Armin I've ever known
Tip : Don't throw away the peel and other waste of the asparagus. It can be used to make the most amazing soup. If you don't want to make the soup at the spot, you can just put the waste in a bag in the freezer and keep it for later use. Just throw the peels + anything else of the asparagus in the cooking pot (the more the better). Cook it for maybe an half hour and what you will get is a good base for any soup (creamy asparagus soup is my favorite).
It's Spargeltime 😊
I realised this is something so quintessentially German. For pretty much 2 months it's impossible to escape asparagus in the German speaking countries and it's weird to have it anytime else. My mum would only buy from local farmers and at we would have it at least once a week. Asparagus soup, asparagus risotto, asparagus with hollondaise, asparagus salad. Just everything asparagus. I love it! Prefer the white one though!
Amazing video as always! Makes me miss the white asparagus. Harder to get that one abroad.
It's the same in the Netherlands tho. Suddenly they are everywhere, but a lot of people also buy them at the farms themselves.
Same in denmark, but not to that degree. A popular easter dish we always eat is "Tartelletter" which always has asparagus.
@@ian4683 and Belgium. Our traditional asparagus dish is asperges à la flamande, with sauce hollandaise and shredded boiled egg. It's good, but I prefer mine with young potatoes, smoked salmon and chives or scallion. Or just naturel, with a little bit of melted butter. But I won't buy them out of season, Armin is right, we should respect the seasons.
In short: asparagus is popular in Germany and all its neighbouring countries :)
@@ShinyStarfire pretty much, yes. And every country claims to have the best (Netherlands from Limburg, Belgium from Mechelen, France from Argenteuil, Italy from Veneto...
Great new video format! It's crazy how well produced your videos are. Keep it up! Greetings from Hamburg. :D
**country style directions**
ich kann nicht mehr😂😂😂😂
This was so refreshing! It's always interesting to see how the produce we eat are grown and sourced, and the whole process until it gets to the supermarket. Would love to see more videos like this!
Here's a little tip from America's asparagus capital, Michigan. Snap the bottom of your asparagus and it will break at exactly the point where the tender part begins. Not a morsel of asparagus will be lost. You can trim the stalks so that they are all the same length for presentation before you cook them, but pop those little trimmings in with them as a treat for the cook! Thanks for the crumb-butter tip, I'll be using it in the future. It's called a la Polonaise in cooking terms and sometimes sieved egg is sprinkled over, too.
In my region of Germany crumb-butter and a schnitzel to the side is the standard. For breading the schnitzel you need an egg for sticking the crumbs to the meat. The left over of the egg is always added than to the pan when the asparagus is turned in the crumb-butter there.
The Spargelbauer is from Ludwigshafen area (Vorderpfalz) imho.
Andong, you win my "Most Adorable and Charming TH-camr" award. ☺
It's very coveted. 😉
I wish you great success with that truly lovely AND lively aura you have. God bless you and your family. Your chipper passion cheers up my days and makes me feel less lonely and sparks my food passions. 😘
Danke from CT, USA.
Loved seeing how asparagus are grown commercially! They have an amazing sweet, grassy taste, don't they? A few years ago, I grew some asparagus on my balcony and was really excited to enjoy them the next year. However, I didn't realize that it can take up to 2 - 3 years for your first harvest! By the time my asparagus were ready to be harvested and eaten, I had since moved out of that apartment. I hope the person living there now enjoys them!
Nice video Andong! Your happy vibes carry over trough the screen :D
У меня такая же реакция!
I don’t trust people who don’t like asparagus
Sorry to ruin it bro asparagus sucks ass
@@Kus519 same here😂
Actually ate some a few days ago
Kinda liked it
Love Law wow jew joke so funny
Different people have different tastes. Like I can't stand Coriander because it tastes like well.. Soap.
I'm from the Spreewald area, and on Sundays during the asparagus season my mother used not to add Schnitzel, but boiled beef tongue cut into slices with and a cold sauce made of Meerettich (horse reddish), sweet cream and apple pieces; onto the Spargel (asparagus) only add melted butter with bread crumbs; and cooked salted potatoes.
Markt Schwärmer klingt richtig cool! Kannte ich gar nicht. Danke! Video war wie immer, beste.
Im from Baden and we often pair our Spargel with "Kratzede" a type of Pancake made with milk and sparkling water. But you rip the pancakes into 3-4 pieces in the pan😊
Richtig gutes Video!! Es ist wirklich toll den kompletten Entstehungsweg eines Gerichtes zu sehen! Gerne mehr davon! Die Länge des Videos fand ich auch genau richtig :)
Wei Xiang is coo!You're cool! This is the best new channel I've stumbled upon. It's fun and interesting.
Great video, Andong! I spent a few years in the early 1970s at a Canadian air base adjacent to a town called Hugelsheim, and the area is famous for its spargel! Every year when he harvest hit the shelves, we gorged ourselves on the delicate, delicious white daggers of dreaminess. I love green asparagus as well, but the white is just such a treat! I haven't really had a perfect feast since we returned to Canada, but I hope one day to return and indulge myself for Spargelfest!
Some years back I was attending a training in Münich during the first asparagus harvest - no matter what restaurant you went to - everything was served "mit spargel", including the ice-cream and apfelstrudel on the desert menu ... the Germans are really going crazy for their asparagus during that time.
Andong Geht über die Straße und guckt links rechts links, ehrenmann!
Ehrenalman, aber sicher ist sicher!
@@bubukashya → leo.org spells it Ehrenmann (= Gentleman). Keine Ahnung was "Ehrenalman" bedeutet.
Очень познавательно! Смачно! Почти не знакомо в нашей кулинарной культуре, увы! Спасибо! Завидую вам, друзья!
Here in Holland we have special asparagus pots which are narrow and high so that the stalks get boiled but the tips are not submerged in the water and become more gently steamed.
My Man Andong, I like your videos before watching . FYI ur my fav German TH-camr 👌🏻😏
please never give up man, you're such a great character!
To keep hollandaise sauce warm, use a vacuum flask that you've pre-warmed with hot water. Empty out and dry the flask, and it will work great for keeping hollandaise sauce warm for a long time.
In Virginia in the United States, we ofttimes blanch asparagus, then, chill it and serve it with a vinaigrette, usually one made with vinegar, mustard, honey and tarragon. It is, also, served warm with a Hollandaise Sauce. When served with a sauce, sometimes some minced herbs or browned breadcrumbs are sprinkled over it.
We have Green Aspargus season here in Ontario as well. I go to farm and buy baskets
And all we eat is plate loads of steamed Aspargus with butter and salt...nothing else.
Also..we like to BBQ/ grill aspargus...brush the aspargus with olive oil, salt, pepper..and place on BBQ grill...takes only 2 -3 min.
Serve with steak and baked / grilled potatoes.
Cheers from Toronto
Really like this format, great job. And so nice to have a great food channel that isn’t American! There aren’t too many good ones.
Started watch your videos some months ago, when u had like under 10k abonements and knew you will get huge. Let the Dong rise.
Here in the Seattle area we just make asparagus with little olive oil, salt ,pepper and fresh garlic, then grill it on any type of grill you have.
cannot stress enough how much i appreciate your channel. all the best from Paris
and again, your production value blows my mind
This video made me so incredibly happy! I grew up around 5km from Hoppenrade and my parents, my brother and I used to visit the Spargelhof every single weekend during Spargelzeit when I was younger. I moved to Berlin a year ago and have not visited the Spargelhof in a few years. Now I am just really excited to go back there in may 🥰
Liebe die Entwicklung deines Channels!!!!
my inlaws introduced me to their style: asparagus, raw prosciutto, a delicious but heavy brown butter-breadcrump sauce (or as you call it semmelbutter but it entails an emulsion with broth or water depending on how posh you feel) and a very very generous helping of chives... try it next year, that is if we will "get it" given corona and that we now know about the abysmal treatment of some of the Erntehelfer, sigh Before, in my family of origin we only had it served with ham and hollandaise, but the stuff from a pack... I am now team butter sauce ALL the way :D
I moved to Germany and landed in Mai. It was just Spargel und Erdbeeren! It was the first time in my life I had fresh Asparagus, and loved it! Still loving it. Also, you should try eating raw Hokkaido peel. Yum.
so, asparagus in germany is huge, and white.
good to learn different ways to cook asparagus. I saw them on sale last week.
Nice video, Thanx. Do not throw away the peels, the root ends and the boiling water. Throw the peels and the root ends in the boiling water to make an extract for a nice spargel soup.
You have to try asparagus from the Nienburg region close to Hannover. The soil there makes the asparagus they grow the best of Germany, in my opinion.
In Düsseldorf, an orphanage, I grew up on that stuff. The nuns told us it was the best food ever but most of the kids couldn't stand it. It wasn't until I came to the US that I found out there is a green version of it. Now, in my 70s I look for white Spargel and love it. My stepfather was stationed near Hügelsheim where the BEST Spargel comes from. They sell Hügelsheimer Spargel at fancy restaurants in NY.
Such a great video. Super cool to see the whole process and awesome to see the highlight on such a cool company.
To keep hollandaise warm and creamy and wonderful, preheat a thermos with hot water. When the sauce is ready, pour out the water and pour in the hollandaise. Love your videos. Keep up the good work!
Hauptsache ih gucke das video und meine mutter macht gerade spargel mit schnitzel und kartoffeln😂
Oder einfach selbst kochen??
Wenn du einmal groß ist und weit weg von Mutti wohnt, dann wirst du froh sein selber wie Mutti kochen zu können. Take my word for it ;)
If you ever visit Croatian coast in early to mid spring. Make sure to grab a bundle of wild green asparagus, spargel or shparoge as we call it. They are 100x the taste of farmed ones. One of the many gastronomical perversions we have.
Great video Andong! Thanks. I shared this with my North American friends.
If you don't want to deal with messy sauce hollandaise, try out Bozner Soße.
It's the yolk of a boiled egg, mushed with mustard, stock and oil and later mixed with chives, minced egg white (boiled) and white vinegar.
As a german I find it complecated too call it "asparagus"... The name "spargel" is much easyer😅
Am i the only one feeling like that?
I'm Dutch but the area I am from is on the border with Germany. I 100% agree that Spargel is an easier term xD
I think it was the simple latin or French name. French has quite a bit of influence on English, so that may be it.
As an American who has learned the "spargel," I find it too complicated to call it asparagus. Alas I have no choice or else I'll confuse everyone around me.
That's why the latin word transformed into its nowadays German phonetic. Same why "magister" became "Meister" or "fenestra" became "Fenster".
Etymology: Originally comes from the Persian asparag, meaning "sprout" or "shoot".
I’ve been in Germany during spargel season and the asparagus is indeed EVERYWHERE and so delicious!
I grew up in California but as early as 8 years old I would ask my mom for asparagus and spinach.
As an adult, I consume quite a lot of asparagus. Love the stuff. This was a cool video.
Loved everything about this video!
White asparagus are very famous in Belgium and the netherlands too, fun fact: it even has a nickname in Belgium: white gold
We have different recipes for it for example with smokend salmon and hollandaise, at home we eat it with bearnaise or à la flamande (with eggs and butter)
Great field trip. I come from east germany and my grandparents grew and sold asparagus to make some money. I grew up with it and always loved the taste, especially with breadcrumb butter. But you should not cook it in water but in the oven. It's only a few years ago that I discovered that asparagus cooked in the oven, wrapped in aluminium foil is soooooooooo much tastier and better. You add salt and a bit of brown sugar and it's delicous. The sugar takes away some of the bitterness and is necessary because you don't wash it out in the cooking water.
This!
I just want to let you know how much I appreciate your videos. Even though they are a bit of torture right now, as my girlfriend (who is a great cook) went to Poland to visit her father and I'm left in Belgium, with zero cooking skills but nevertheless watching your videos (and becoming incredibly hungry).
When I worked at a breakfast restaurant we would make our hollandaise to order. After everything was plated we would grab one starter -which we made ahead 2 egg yolks, S&P, 1 Tablespoon of lemon juice, and a dash of Tabasco. Starter would go in the blender with half a stick of butter we melted in the microwave. Blend for a few seconds, pour, and serve immediately
Green asparagus grilled with bacon wrap is wonderful Also tarteletter
ANDONG YOU ARE GREAT. thanks a lot for your efforts
I think Wei Xiang is a superhero!
One thing I've found with my sauce Béarnaise is that it _will_ break if the temperature drops and you bring it up again. Guessing it's the same with other Hollandaise type recipes, like, erm, sauce Hollandaise.
Nice as always, I thougt I would contribute with three tips, two for the hollandaise and one for the breadcrumb butter.
1 to have a more stable hollandaise add a pinch of flour befor beginning to add the butter, (1pinch of flour for 1 yolk )
2 to keep it warm a long time cook it and keep it over a ''bain marie'' I'm sorry I don't know an english or german way to say it.
3 for the breadcrumb butter , I would suggest to add a splash of honey vinegar, (I come from Alsace and my grandma used to do it this way, fyi you can use this prep over coliflower or brocoli )
Asparagus season and moral mushroom season overlap where i live. My favorite dish that combines the two is a cream of moral mushroom and asparagus soup. Its glorious
Also, here in the US the models are either farmer's markets where you shop in person, or CSA arrangements where you pick up once a week but you can't choose what you get. This is the first year I've come across a system like the one you talk about here, and I'm curious if it will work out.
So, excited for the new Spargel season. I live in a Spargelbauregion and it's always really fresh and just delicious 🤤
Seeing all the bikes is delightful
Wie geil ist die Idee von Marktschwärmer bitte. Ich lebe in Berlin und einer der Läden ist gerade mal 5 Minuten von mir entfernt 😃
Ich werde da definitiv in Zukunft mein Gemüse kaufen
Its sandy but its also tasty
This video made me crave asparagus so badly! But I live in Chile and I'll have to wait until October or November to actually get some 😭 nice video though!!
Nice! More Videos like that!
Wie immer eine Freude zu schauen!
Liebe Grüße von der Sträflingsinsel!
Great video, always a blast to watch you out on an adventure! And I can't wait for the three levels of asparagus! ^-^
Thoroughly enjoyed this one!
"I feel like appreciating my Deutschland" :D cue Rammstein
Like this video and the rest. We have tons of asparagus in the states too. Pretty sure it everyware. But i am sure its just as delicious where ever it grows.
What a coincidence. Today I will go with my grandma to our local farmers too to get some asparagus.
Greetings from munich!
As an American who lived in Germany for 2 years, this was one of my greatest discoveries. We miss this so much now that we are back in the states. White Asparagus is rare and expensive here. I miss buying kilos of it and just eating it for days in spring!
honestly my oma raves about white asparagus. Told us how they make it in Germany and this dude doesn’t know where to find it at an asparagus farm. Its under the dirt stupid didn’t you listen to the farmer.
very great video as always i hope many more viewers come and see your work sir
Advice on keeping the sauce warm. Get yourself a thermos, boil some water and fill it with it and close the lid. When the sauce is done, pour out the water from the thermos and put in the sauce and close the lid. It will keep warm and nice for a long time.
Like the program direct farm to table
Andong! Den Spargel musst du mal in Butter anbraten, mit Schinkenwürfeln servieren - der Hammer. Einfach ungeschält in Scheiben schneiden, weniger Aufwand geht nicht, und dass es schmeckt, sollte klar sein. Und das Grundrezept ist ausbaufähig^^ Z.B. eine Charlotte dazu schnippel, Petersilie drauf - oder mal mit einem Schlock Huisski in der Butter
- mjamm.
Und jetzt hab ich Hunger.
My home state of Massachusetts (USA) was historically a big center of asparagus growing. Unfortunately while it still grows well, it's at much smaller scale and hard to get without driving out to a farm stand in the country. I'm hoping once the farmer's markets open here in Boston in the next couple weeks that I can find some.
Asparagus à la Flamande, with a mashed hardboiled egg and butter sauce. Or my version of a Liège salad with asparagus instead of green beans. I wish it was asparagus season again...
Ein Video besser als das nächste! Jetzt hab ich wieder Lust auf Spargel!
Honestly this was so much more interesting and entertaining than I initially thought! Quality stories Andong!
"let me try some of your butter"
steals a whole asparagus in the process
well played
yay Spargel - I love that stuff when it's the season!
to keep Sauce Hollandaise warm they say to use a bain marie (hot water bath) - never used it though since I make it last minute.
I always cook the peels & cut off ends in water first, drain them out and then cook the asparagus in this "seasoned" water = more asparagus taste
afterwards you can simmer down the cooking liquid to make Spargelcremesuppe (start with a roux, plus asparagus pieces, croûtons, chopped parsley)
I make Sauce Hollandaise with homemade butter (not even melted, just very soft), makes the sauce so creamy... :-)
in croatia, on dalmatian coast, you can get wild asparagus, šparoge. and one great recipe i would like to share (even if my family is from the north and i have eaten this like 2 years ago for the first time). and it is so simple it is funny to call it a recipe... so, asparagus are cooked very short, like 5 minutes, and served with big chunks of hard boiled eggs, olive oil, salt and peper.. try if you get a chance.
My German born mother loves Asparagus. It’s so beloved by Central Europeans.
for the sauce hollondaise, you could try a replacement, a buerre blanc, pretty close but without the egg
Das mit dem farmermarkt is supercool.
keep the Esparagus cookingwater and some of the Esparagus.. cut them short and make some soup out of it
Ich kann es kaum erwarten, alle weißen Spargelgerichte im Mai für mich zubereiten zu lassen...lecker!!
Sehr cooles und interessantes Video
Enjoyed the video. My parents lived in Germany for 4 years, & miss "Spargel" especially the soup allot. Anyway a good way to keep any sauce "warm" is to use an Immersion Circulater, or mistakenly called a "Sous Vide". Though I don't know how easy they are to find in Germany more broadly, finding one in Berlin should be simple
Love your videos so much! I miss Berlin and Brandenburg
I've been taught to add a pinch of sugar to the asparagus boiling water as well. It prevents that asparagus aroma is washed out into the water.
Personally, I don't mind slightly violet heads on white asparagus. They have a stronger flavor.
I feel the same way about Victoria Plums. They are my favourite. The season is only about 3 or 4 weeks long so you have to get a years worth out of that. Fortunately there’s a glut so it’s a case of turning it into jam, prepping it for freezing as pie filling etc because when it’s gone, it’s gone.
In the Netherlands we have a traditional way of eating our white asparagus; boil them, then serve with cut boiled eggs, butter sauce, ham/Charcuterie (mostly ham). Is this something that other countries enjoy too?
Tip for keeping the hollandaise warm:
Prep a thermos with hot water
Drain the water
Pour the hollandaise in and cover
Good way to transport for picnics