European Stars And Stripes (Newspaper) - May 19, 1985, Darmstadt, Hesse                                May 1985 the stars and stripes Page 17 by Mary Neth consumer editor for some Spring arrives in Central Europe with the sudden appearance of Cherry Blos soms along Germany for Spring int really Spring until they sit Down to their first meal of plump Ivory stalks of delicately Flavoured Sparge in for the no fancy they prefer the tender stalks served a dripping with warm butter and just a dash of to All that needed Are Parsley thin slices of boiled or smoked and a Glass of dry White the fresh White much preferred in Europe to the Green has a Short depending upon the the harvesting begins sometime in because of a Cool this year the season is expected to last through not Only the germans dote on this Spring in the the thick Cream coloured stalks Are served hot with a gilding of hard cooked egg swirled in butter and dusted with freshly grated the Spanish prefer theirs at room temperature or Only slightly chilled and bathed in Greengold Olive its where this White As Paragus is referred to As the King of All a German Magazine advises that if you Are buying to prepare at be aware that the Price of the plump White asparagus climbs on fridays and saturdays be cause of the demand for it for sunday the Price which fluctuates according to the har Vest is around Marks for a Pound 500 Grams of the top Grade at Marks to the Dollar that the asparagus is graded on shape and if you Are planning on making a one of the lesser grades will do youll that sometimes you will get a better Price if you buy in a growing the main ones in Germany Are near Darm Bruchal and prices also drop somewhat As the season progresses and More asparagus hits the avoid stalks with Brownish colouring or split both Are signs that the Sparge is no longer fresh and May be Woody in texture and if the Sparge is not to be used immediately it should be eaten As soon As wrap it in a Damp Kitchen Towel and store in the vegetable bin of the it keep longer than three if you Are planning on serving the asparagus choose very fresh Spears from the top though they Are More you will have less work and there will be less waste when you Peel off the outer harder skin prior to to Wash carefully to remove any gently scrape off the thin outer layer of skin beginning at the tip of the being careful not to injure the delicate a hand potato Peeler does the trick then tie individual serving portions together with Cotton thread and place tips up in a Large Kettle of boiling salted a Teaspoon of sugar May also be you can also use a special asparagus in any the pot you use should have a tight fitting cooking time depends on the age and thick Ness of the asparagus can be properly cooked very firm but without any Trace of crispness in anywhere from 18 to 20 minutes after the water has come to a the greatest sin is when the stalks Are almost turn the bundle Over so that the tips will be cooked the same time As the germans often celebrate the Short season of their King of vegetables by giving a Sparge in addition to the prize White imported Green and purplish varieties from France and Italy Are appearing in the a German Magazine tells its readers not to be fright ened by the color and to give these other types a it suggests serving not Only the White asparagus but some of the less expensive Violet and Green serve them with several types of Ham Geo cheer boiled a mild smoked smoked Westfa Lischen or Schwarzwalde or italian or French dry smoked Ham san Daniele or scrambled eggs also go nicely with it is also frequently served with a classic Hollan Daise following Are some favorite recipes for the season plus a Rich Hollan Daise Schuetzinger Salat Pound cooked asparagus Salt Pound canned mandarin oranges Pound smoked Cut in Small squares purists prefer their Sparge cooked in boiling water and served with melted 4 Teaspoons salad Oil 2 Teaspoons Lemon juice dash of sugar chopped fresh herbs As desired Combine the and Salt to dash of and cover with the Oil and Lemon let before Sprinkle with herbs and decorate with asparagus Hollan Daise sauce 3 Yolks of extra Large eggs 1 Tablespoon hot water Pound plus 2 Tablespoons butter 1 at room temperature v4 Teaspoon Salt Pinch of White or Cayenne Pepper optional 1 Tablespoon Lemon juice grated Rind of Lemon optional heat water in Bottom of double keeping level Low enough so it will not touch the upper do not let water set top of pot Over hot place egg Yolks in top of double boiler and remove coagulated knots of known As so the final sauce will be smooth without needing to be add 1 Tablespoon hot water you can take this from the Bottom pot and with a wire whisk beat into Yolks until mixture is Light and Cut butter in 5 equal add one portion at a time to the egg beating constantly with a whisk Over gently simmering beat each addition in completely before adding the As butter is beaten mixture will become thick and sauce is thick enough when the whisk leaves a place the upper pot on a counter top and add Pepper and Lemon juice to if sauce is to be served add grated Lemon if it is to be held Over warm do not add Lemon until just before it is if the sauce hurdles while it is being made or while it is being add a Tablespoon or two of hot set it Over simmering water and beat until if egg scrambles and forms solid there is nothing you can do but throw it away and Start the recipe yields about 3a enough for four Servings of Asmara asparagus soup peelings and end pieces from 3 pounds asparagus 2 quarts water 1 Teaspoon Salt 1 Teaspoon sugar 1 Teaspoon butter 2 quarts of water in which asparagus was cooked scant 1a cup melted butter a cup flour dash of Pepper and Nutmeg 1 egg Yolk cup Cream Cook the peelings and ends in boiling water for 20 minutes and then season with the Teaspoon sugar and stir flour into the cup butter and then Cook stirring until Light stir in the asparagus season to taste with Pepper and whip egg Yolk into Cream and add to asparagus is photos by Gus Schuettler