Asparagus season begins in Munich

Spring in Munich means it’s time for fresh asparagus. In Bavaria in particular, the famous Schrobenhausener variety is seen as the epitome of asparagus. This traditional asparagus-growing region, with over one hundred years of history, became famous primarily due to the unique aroma of its asparagus. The sandy soil prevalent in the Schrobenhausen region makes the asparagus particularly tender, giving it a distinctive nutty flavour. For this reason Schrobenhausen asparagus enjoys considerable popularity and is sold far beyond the borders of Bavaria. The extraordinary success of the ‘Schrobenhausener Spargel’ has even led to its being officially recognised by the EU as a protected geographical indication, meaning that only the more than 90 asparagus farms in the Schrobenhausen region can use the label. It also means that regional asparagus cannot be watered for storage, as this would lead to it losing vital substances, and therefore its taste. Schrobenhausener Spargel is therefore a guarantee of quality!

Picture Source: pixelio (Peter von Bechen)

Tips and tricks for fresh asparagus

Confused faces are a common sight at the vegetable counter: how do I recognise fresh asparagus and what signs should I look for so I know to choose something else? When buying asparagus, check that the stems are shiny and the heads are still closed. Cuts should be clean and moist. But don’t be fooled if the asparagus is only moist from watering. A further criterion is the pliancy of the stem; fresh asparagus should not be flexible. A good way of testing the freshness of stems is to rub them against one another. If you hear a squeaking noise, you can be sure that your asparagus is fresh. However, if you see tears at the ends, or if these are slightly shrunken and dry, then your asparagus is not fresh.

The perfect asparagus – it’s that easy

People often overestimate the effort required to cook asparagus, meaning that this delicacy isn’t often found in some households. Cooking asparagus is actually quite easy. To help you cook the perfect asparagus, here are some personal tips from Mr. John, chef at the Platzl Hotel:
White asparagus must be completely peeled and should be entirely free of skin so as not to leave ‘threads’ in your mouth while eating. Only the ends need be removed from green asparagus. In general the ends should be removed from both kinds of asparagus. Stems are then either cooked in hot, salty water with sugar, butter and a touch of lemon juice or fried in a pan with butter. Depending on the thickness of the stems, asparagus is ready to eat after maximum 10-15 minutes. Making sure that the asparagus is ready requires only a simple test with a fork: if the asparagus on the fork bends slightly, but doesn’t hang straight down, then it’s just right.

Picture source: pixelio (Jungfernmühle)

If you want to spoil yourself with a delicious asparagus dish, you will be made to feel welcome at Restaurant Pfistermühle. Let yourself be inspired by the menu: be it with veal tenderloin, asparagus ham or sea bream and scampi – Restaurant Pfistermühle serves you only the freshest ‘Schrobenhausener Spargel’!

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