White asparagus or “Spargel”, how it is called here in Germany, is a great thing. I just had my first of many dinners featuring it and it really reminds you, that Summer is coming. The asparagus is grown under soil to prevent photosynthesis and the forming chlorophylle. That’s why it is generally more tender and mild, compared to green asparagus. I really love green asparagus pan fried, grilled or roasted, but steamed or cooked? The white one is so much better this way!
In the South of Germany, where I come from, you eat the cooked or steamed white asparagus with “Kratzete”, a side dish, that is basically shredded fluffy pancakes, some nice ham and sauce hollandaise. Perfect combination – believe me!












