Asparagus are white or green sprouts at the root of the asparagus plant. White asparagus grows underground, in the dark. Green asparagus grows under light irradiation. Asparagus tastes mellow and has a very characteristic aroma. Green asparagus has a more intensive flavour. 

How to prepare

Cut of the bottom part before use. White asparagus needs to be peeled up to the head with a potato or asparagus peeler. Green asparagus do not have to be peeled. Cook asparagus in plenty of water. The vegetables are ready when the bottom part is soft. Or you prepare them as follows: Put the asparagus with a little salt in cold water in a pan. Bring the water to a boil and then turn off the fire. Let the asparagus cool off in the water. You can do this in advance. If you need the asparagus, you only have to bring the water to a boil again and then pick the asparagus out of the pan.

Preparation time for asparagus: 

Cooked: 3 - 6 minutes

Sautéed: 3 - 5 minutes

Microwave: 4 - 6 minutes

Deep fried: 3 - 4 minutes

Steamed: 8 - 10 minutes

Preparation time for white asparagus:

Cooked: 6 - 10 minutes sautéed: 2 - 3 minutes

Microwave: 5 - 8 minutes

Deep fried: 2 - 3 minutes

Steamed: 8 - 13 minutes

Buyer's and storage guide

Asparagus can dry out quickly. So when buying, make sure it looks fresh with a firm head.

Asparagus can be kept in the refrigerator, wrapped in a damp tea towel for three to four days. Asparagus has to be used as fresh as possible.

Serving

Classic:

Cooking and served with ham, small potatoes and boiled eggs

Sautéed with garden herbs

Cold in salads with orange

Puff pastry tarts with cheese and asparagus as appetizers, use the shells and the lower part for a tasty broth

Deep fry halved thin asparagus in a layer of spring roll