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Or – Leave no fragment behind.

Asparagus is dodgy stuff.

When you see it on the market, regimentally lined up as if every spear had been cloned, you’re looking at Grade 1.

Grade 2 is similar with a purplish tip. (As in Hollywood, looks are everything)

Grade 3 is either thinner, purpler or a bit misshapen.

The further down the line you go, the less recognisable as asparagus it becomes.

Then you have the stuff that got damaged during harvesting – Bruchspargel or asparagus bits.

Cheap as chips and this is what you do with it.

Dice an onion finely and sweat in some butter. When translucent, sling in some kibbled spelt and fry in the butter until it starts to take on colour.

Pour in good quality chicken or vege stock and simmer for about 30 minutes or until the kibbled spelt has swollen, but still has texture.

In the meantime, you’ll have washed, peeled and cut the asparagus into bite-sized morsels and boiled it in water with a pinch of sugar.


Add to the broth, season to taste, chop some flat-leafed parsley (is there really any other kind…?) and serve with baguette.

08 Jun This entry was published on 8 June, 2010 at 11:00 and is filed under Culinary, Mainz. Bookmark the permalink. Follow any comments here with the RSS feed for this post.