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white asparagus in northern Germany now?

david kaplan Apr 17, 2007 11:59 AM

I'm hoping it's white asparagus season. Is it? Any recommendations for what kinds of white asparagus dishes are best to order?

Also, if anyone has specific recs on restaurants in Kiel, Germany, that would do a particularly nice job with white asparagus, I'd love to hear them.

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    Foodie in Friedberg RE: david kaplan Apr 18, 2007 03:15 AM

    I'm in central Germany, and the spargel stands are opening up. I am personally not a fan of white asparagus... so I prefer it when served with a gallon of hollandais sauce!

    1. Melanie Wong RE: david kaplan Apr 21, 2007 09:07 AM

      When you have the finest German spargel, clarified butter is all you need. But do try all the preps, some places will have a whole meal: soup, cold as a salad, and hot (e.g., with ham and hollandaise).

      1. Sam Fujisaka RE: david kaplan Apr 21, 2007 09:35 AM

        Interesting: one German asparagus producer installed underground heating vents to get a two week jump on the market.

        2 Replies
        1. re: Sam Fujisaka
          Melanie Wong RE: Sam Fujisaka Apr 21, 2007 10:28 AM

          The kick-off of asparagus season is regulated by the local authorities, so would that be for export only or a negotiating point?

          1. re: Melanie Wong
            Sam Fujisaka RE: Melanie Wong Apr 21, 2007 10:40 AM

            Saw that news bit on internationally aired German news. It was for sales in Germany. It was a big investment for the farmer.

        2. b
          bebek RE: david kaplan Apr 25, 2007 12:38 AM

          season is depending on the weather - and currently it is great and unusual warm. Enjoy the white asparagus with simple boiled potatoes and melted butter or sauce hollandaise. If you need meat, have some Holsteiner Schinken, a mild smoked ham of superior quality. I grew up in that area, and at this time of the year I really get homesick.

          1 Reply
          1. re: bebek
            david kaplan RE: bebek Apr 30, 2007 08:03 AM

            I had my white asparagus feast last week at Louf, on the water in Kiel. The white asparagus was perfectly cooked (unlike the overcooked, soggy asparagus I had at a group dinner at the Kieler Yacht Club hotel restaurant two nights later), and it paired nicely with the thickly cut ham.

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