Asparagus: Germany‘s Best Kept Secret
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- เผยแพร่เมื่อ 10 พ.ค. 2019
- We're making classic German Asparagus with Sauce Hollandaise - but first, we're getting some fresh asparagus from a local farm with the help of my friend Wei Xiang!
► Thank you Wei Xiang & Marktschwärmer ** not sponsored **
Find delicious local produce straight from farmers like Armin in your area at Marktschwärmer: bit.ly/2JgvUaO // The organic store featured in the video: bit.ly/2VUGpGG
► Massive Thank You to Armin at Spargelland Hoppenrade!
Drop by and let them know how you found them! www.spargelland-hoppenrade.de/
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► MY NAME IS ANDONG
Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
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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
**country style directions**
ich kann nicht mehr😂😂😂😂
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 !!!
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.
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).
What a great guy Armin is :).
Best Armin I've ever known
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
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.
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.
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😊
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.
@@wilhelmtaylor9863 Ehrenmann is a word somewhat popular in youth language meaning "Man of honor". "Alman" is another word popular in youth language meaning "german", but is used to describe someone who is german and a "Spießer" (something like being a square, mostly meaning someone who follows the rules, saves up money and is a bit boring). It basically describes someone who is a bit stuck up. Ehrenalman thus is a combination of this, "stuck up german of honor", because they follow the rules to a extreme degree (looking left, then right, then left before crossing the street), but they are still a cool guy. Me writing this explanation is also a good example of a german doing alman things.
Nice video Andong! Your happy vibes carry over trough the screen :D
У меня такая же реакция!
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!
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 ;)
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".
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.
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 :)
Markt Schwärmer klingt richtig cool! Kannte ich gar nicht. Danke! Video war wie immer, beste.
"I feel like appreciating my Deutschland" :D cue Rammstein
Such a great video. Super cool to see the whole process and awesome to see the highlight on such a cool company.
Loved everything about this video!
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 Man Andong, I like your videos before watching . FYI ur my fav German TH-camr 👌🏻😏
Liebe die Entwicklung deines Channels!!!!
Great video, always a blast to watch you out on an adventure! And I can't wait for the three levels of asparagus! ^-^
please never give up man, you're such a great character!
Wei Xiang is coo!You're cool! This is the best new channel I've stumbled upon. It's fun and interesting.
ANDONG YOU ARE GREAT. thanks a lot for your efforts
and again, your production value blows my mind
Honestly this was so much more interesting and entertaining than I initially thought! Quality stories Andong!
omg can’t wait for next week’s video!
So, excited for the new Spargel season. I live in a Spargelbauregion and it's always really fresh and just delicious 🤤
Очень познавательно! Смачно! Почти не знакомо в нашей кулинарной культуре, увы! Спасибо! Завидую вам, друзья!
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.
"let me try some of your butter"
steals a whole asparagus in the process
well played
Thoroughly enjoyed this one!
Seeing all the bikes is delightful
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.
Schönes Ding, wie immer!
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.
I’ve been in Germany during spargel season and the asparagus is indeed EVERYWHERE and so delicious!
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.
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!
Great video Andong! Thanks. I shared this with my North American friends.
Nice! More Videos like that!
Great Content! love the vids!
Started watch your videos some months ago, when u had like under 10k abonements and knew you will get huge. Let the Dong rise.
Very cool vid. Thanks!
very great video as always i hope many more viewers come and see your work sir
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!
Wie immer eine Freude zu schauen!
Liebe Grüße von der Sträflingsinsel!
Ein Video besser als das nächste! Jetzt hab ich wieder Lust auf Spargel!
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.
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.
Super interessant!!
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
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.
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.
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
Yno what, I'm always watching youtube and playing games and this is the only video, after a long time, I enjoy
du machst so geniale Videos , großes Lob an dich , mach weiter so (x ich hoffe du bekommst irgendwann die Anerkennung die du verdienst
Sehr cooles und interessantes Video
I think Wei Xiang is a superhero!
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.
cooles video, interessant und gute vibes^^
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).
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.
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.
Love your videos
What a coincidence. Today I will go with my grandma to our local farmers too to get some asparagus.
Greetings from munich!
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
du wirst sehr bald sehr groß werden! trust me, keep up the good/amaZINg work!"!
Its sandy but its also tasty
wow...you make great high-quality videos. You got a bright future ahead of you
The subtitles 😂 'fo shoe' great!
mouth watering
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
My German born mother loves Asparagus. It’s so beloved by Central Europeans.
jetzt will ich eine Episode mit Kartoffeln :D Richtig guter stuff und super informativ!
PS: Der boy der den Spargel anbaut ist top!
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 )
yaaas! never had asparagus before...but you do you know what im most excited about? The next video with hopefully......MsGgGggGg!!!! 😂😂😂😂😂
Love your videos so much! I miss Berlin and Brandenburg
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)
cool stuff!
8:38 and ofcource its beer here! :D love it
Oh man......I want some asparagus now! Love asparagus!!! 🤤🤤
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... :-)
‘‘Tis the season for spargel
Great video
"fo shizzle, it's the good stuff!" 😂
Green asparagus grilled with bacon wrap is wonderful Also tarteletter
YaY! One of my fav vegs!
cannot stress enough how much i appreciate your channel. all the best from Paris
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.
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.
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