In Germany asparagus is in season until the Johannistag, the 24th of June (St. Johns Day) and not a day longer. Because I love this vegetable so much I have to take advantage of the time and eat it as often as possible. A typical dish with asparagus in this region is a salad made of cooked asparagus with a simple dressing of vinegar, sunflower oil, salt, pepper and chopped parsley and leek. The secret is to make the salad soon enough so it has enough time to absorb the acids and the flavor well. It's served with cooked potatoes.
This is what I made - not exactly the franconian version:
This year they offered a new to me type of asparagus: it was very thin and short and of both colors - green and white and they called it 'Pfannenspargel'. It is so tender, it just needs a short time in a hot pan and it is ready to get served. You could even eat it raw. I like the raw taste of asparagus a lot.
The only thing I needed to do was to wash it and cut of the ends
This is my modified franconian asparagus salad:
I wanted to leave some of the asparagus uncooked and spread it in a flat dish
In a big pan I put some salt, raw cane sugar, hot water and the remaining asparagus and brought to boil.
My homemade vegan butter:
I added a spoonful of my vegan butter and let it simmer for a few minutes
For the dressing I mixed rapeseed oil, walnut oil, white aceto vinegar, fresh lime juice, salt and fresh ground black pepper.
I mixed the raw and the blanched asparagus in a dish and cover with the dressing. Now it was time to let it rest for two hours. I grabbed my bike and went for a ride ... 🚲
I have forgotten to buy the necessary parsley and leek but brought some red clover blossoms and some garlic mustard from my bikeride ...
This is how it looked like. I really loved the contrast and the freshness of the colors.
I served it with a pasta salad and some patties from another cooking challenge I found in my freezer ...
I hope, you liked my recipe and maybes try it yourself at home ... ☀️
