Depending on the region in Europe asparagus is harvested from March to June. He is especially popular as a vegetable and is considered a delicacy. Asparagus is very sensitive and should be treated extremely carefully. In general, the fresher the asparagus is cooked, the better. Closed minds, a leak in pressure with the fingernail and a squeaking noise when rubbing two shoots are signs of fresh asparagus engraved. If you want the asparagus but not immediately, you can prepare it in a damp tea towel wrap, and so for 2-3 days in the refrigerator. The best asparagus, as class 1 has a diameter of 12:00 to 16:00 mm.
White and purple asparagus must be peeled before cooking. The peeler start just below the head and peel then towards the end. The ends cut off generous, as they often taste woody and fibrous. The cut remains in no case should wander in the waste, but rather be used as the basis for a cream of asparagus soup. The poles should be cooked up in a large pot with water, without touching their tips the water.
The water nor salt, sugar, added some lemon and, if a piece of butter. The cooking time is indeed on the diameter of 20-30 minutes. Depending on the asparagus recipe often boiled potatoes and cured ham are served. Serve with melted butter or a sauce Hollandaise. Depending on the region in Germany but also scrambled eggs, steak, pancake, pancakes, fish, fish and mushrooms. If you leave the inserts and the heavy sauces and want to enjoy the pure asparagus, fed you by the way very deliberately. Asparagus contains almost no calories and fits into any diet.