Tuesday, 28 May 2013

Of white blossoms and white asparagus

The last few days have just flown by and my mum's visit has come to an end - she's now on her way to London to spend time with my brother and his family.  Keith the dog is wondering where the latest member of his pack has disappeared to :-)  We had a lovely time together and just before she had to leave today, we went for another walk, taking pictures of the beautiful blossoms in the park (my mum uses her photos to make really lovely greeting cards).

I've really enjoyed serving homemade cakes, bread and dinners.  One of the dishes we had was actually one that is very popular in Germany at this time of year: white asparagus, new potatoes and cold cuts (usually ham).  My mum brought local asparagus from the market with her.  I can't remember the last time I had this - it's so tasty and very quick to prepare. 

A great idea for cooking the asparagus:  peel the asparagus and use the peel and some salt water to make a broth in which to then cook the asparagus. It intensifies the flavour.  The asparagus itself needs to be cooked for approximately 10 minutes (longer than the green thinner variety available in the UK).  Serve with boiled new potatoes, ham and a creamy mustard sauce (click here for the sauce recipe) - yummy and for me a real taste of home.


No comments:

Post a Comment