White Gold | Spargel
Often referred to as Germany's "White Gold" learning to cook and enjoy this seasonal vegetable will make you a true believer.
1 Bundle of white asparagus
7-8 medium-sized potatoes
1 TBP sugar
2 TBP Oil
Fresh basil (Chopped)
Salt and pepper for taste
For the sauce:
1/4 cup butter
5 tbsp breadcrumbs
Peel the white asparagus and cut off the ends. Rinse off your asparagus in a strainer under cold water. Place them in a medium-sized with just enough room to cook without getting mushy. Add your water, a tablespoon of sugar, and a pinch of salt to taste. Cook for about 10 minutes. You don’t want your asparagus too soft but with a little crunch.
Peel and cut into quarter cubes (I love the skin on. If you do too make sure to wash your potatoes thoroughly under water to remove and excess dirt). In a cast-iron skillet, over medium heat cook your potatoes. Season with salt and fresh herbs to your taste until the potatoes are soft.
In a small saucepan, heat the butter slowly until it’s melted. Add your breadcrumbs and cook the crumbs until it’s golden, stirring occasionally to prevent burning.
Serve your asparagus and potatoes and garnish with parsley and your butter-crumb sauce. Guten Appetit, the Germans would say!