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Spargel (Asparagus – especially the white variety) is the greatest vehicle for Hollandaise Sauce ever invented (except for, perhaps, poached eggs). Yes, we are in the grips of Spargel Fever over here in Germany to the moment. The markets are heaving with it, you can get it from street side vendors, you can get it direct from the farmer, you can get it from the supermarket – whichever way you choose, just don’t forget it peel it, as I did on my first go at cooking it. It tends to be stringy.
>Spargel…#425
21 May
This entry was published on 21 May, 2008 at 15:55. It’s filed under Mainz and tagged Botanics, Bretzenheim.
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Mainz Daily Photo 
>I love asparagus. This is a great shot. 🙂
>It looks tasty. It’s lovely blanched and then finished off fried in a bit of butter.
>Look at it growing right in the middle of the city!! YUMMY!!
>petite asperge donnera bientôt de superbes asperges dans ton assiette.Early asparagus will soon superb asparagus in your plate .
>Now I’m embarrassed, I’ve never peeled asparagas! How do you peel it? We love it unpeeled obviously,lol