From the field straight to the table!
Springtime is asparagus time! From mid-April to the end of June, everything in the region revolves around the ‘white gold’ - Palatinate asparagus. This delicacy is one of the culinary highlights of our region and is popular with locals and visitors alike.
Palatinate asparagus is characterised by its high quality, fine flavour and freshness. It is grown right outside the gates of Speyer - the asparagus fields stretch around Dudenhofen, Römerberg and Schifferstadt. The short distances from the field to the plate guarantee a fresh flavour and make Palatinate asparagus a real delicacy.
If you want to prepare your asparagus fresh, you can find it in season at regional weekly markets, in farm shops or at numerous stalls along the country roads. It is often sold directly from the producer - it couldn't be fresher!
But those who prefer to indulge themselves will also get their money's worth in Speyer and the surrounding area: many restaurants serve lovingly prepared dishes centred around the noble vegetable during asparagus season. Whether traditionally served with hollandaise sauce and potatoes, cleverly combined with fish or meat or interpreted in a modern way - asparagus dishes are a timeless classic.
Recipe suggestion: Palatinate asparagus with new potatoes and hollandaise sauce
Ingredients for 2 people:
- 1 kg white asparagus
- 1 tsp sugar
- 1 tsp salt
- 1 tsp butter
- 400-500 g new potatoes
- Salt
For the hollandaise sauce (homemade):
- 125 g butter
- 2 fresh egg yolks
- 1 tbsp lemon juice (fresh)
- 1 tbsp white wine or water
- Salt, white pepper
Preparation:
1. prepare the potatoes: Wash the potatoes thoroughly (do not peel!), boil in salted water for approx. 20 minutes until cooked. Then drain and keep warm.
2. cook the asparagus: Peel the asparagus and cut off the woody ends. Bring water to the boil in a large pan, add salt, sugar and butter. Cook the asparagus for 10-12 minutes, depending on the thickness. It should be soft but still firm to the bite.
3. prepare the hollandaise sauce: Melt the butter slowly, but do not brown. Then leave to cool until lukewarm.
In a metal bowl (or over a bain-marie), whisk the egg yolks with the lemon juice and white wine (or water).
Place the bowl over a hot, non-boiling water bath and beat the egg yolk mixture with a whisk until frothy.
Gradually add the melted butter in a thin stream, whisking constantly, until the sauce is creamy. Flavour with salt and pepper.