Asparagus are very popular during spring also in France and in Austria. I’m not sure but I think they are widely use in Italian cuisine as well, and they should be because asparagus are wonderful.
+ German traditional cuisine is not that bad
I love asparagus, also my pee is going to smell of asparagus for all April.
We have the best in the world.
Asparagus with butter, onion, cheese, salt and Pepper. It’s perfect.
I am just waiting for the green ones to come. Then it’s Spargel Suppe mit Brötchen for 2 meals a day.
Ja, ja und jaaaaa!
Yes soon
Swamp Germany checking in too.
My pee is gonna smell again
The best thing about the Spargel saison is knowing that it’s only 2 months until Pfifferlinge saison.
Eventgemüse
Love me some asparagus. Always pick some up as they often grow by the foot of the olive trees. They’re green though.
Delicious with hollandaise and a good acidic riesling.
We went to Mosel last spring and had white aspargus in different settings with different mosel wines every day. My favourite was aspargus with pan fried potatoes, spring onion and strawberries, paired with a better kabinett.
I prefer green ones
The best German recipe for this is to simply replace it with Bratwurst
18 comments
Gott strafe Spargel?
Das ist ein Wunder der Natur !!
Asparagus are very popular during spring also in France and in Austria. I’m not sure but I think they are widely use in Italian cuisine as well, and they should be because asparagus are wonderful.
+ German traditional cuisine is not that bad
I love asparagus, also my pee is going to smell of asparagus for all April.
We have the best in the world.
Asparagus with butter, onion, cheese, salt and Pepper. It’s perfect.
I am just waiting for the green ones to come. Then it’s Spargel Suppe mit Brötchen for 2 meals a day.
Ja, ja und jaaaaa!
Yes soon
Swamp Germany checking in too.
My pee is gonna smell again
The best thing about the Spargel saison is knowing that it’s only 2 months until Pfifferlinge saison.
Eventgemüse
Love me some asparagus. Always pick some up as they often grow by the foot of the olive trees. They’re green though.
Delicious with hollandaise and a good acidic riesling.
We went to Mosel last spring and had white aspargus in different settings with different mosel wines every day. My favourite was aspargus with pan fried potatoes, spring onion and strawberries, paired with a better kabinett.
I prefer green ones
The best German recipe for this is to simply replace it with Bratwurst
I hate it 🤢
dream job for poles
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