Buy This at




Sur La Table
Special Offers

WB01419_1.gif (1881 bytes)    La Belle Cuisine

Asparagus - The Royal Vegetable

 WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Mimi Sheraton's Kaiserspargel



Premium wines and gourmet gift baskets
Thousands of premium wines and gourmet gifts

“The Germans are crazy about asparagus,
which shows their good sense.”

~ Jane Grigson, Book of European Cookery

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!









Bunch of Asparagus
Bunch of Asparagus

Buy This at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


A Bunch of Asparagus, 1880, Formerly in the Collection of Painter Max Liebermann
A Bunch of Asparagus, 1880,
Formerly in the Collection of Painter Max Liebermann
Giclee Print

Manet, Édouard
Buy at


La Belle Cuisine


If you have room in your files for only one asparagus
recipe, please, let this be the one!


Kaiserspargel (Imperial Asparagus)

German Cookbook:
A Complete Guide to
Mastering Authentic German Cooking

by Mimi Sheraton, 1972, Random House

“This delectable vegetable [asparagus] is recognized as one of the most welcome signs of spring in just about every country in the Western world, and Germany
is no exception. The tender, mildly flavored ivory asparagus of Schwetzingen
are the most highly prized in that country. And, along with rose-pink salmon,
new potatoes, and the first tiny strawberries, herald the arrival of Fruehling
am Rhein – spring on the Rhine, usually the first place it presents itself in
Germany. The Germans like asparagus most of all with ham, but they often
eat it with smoked salmon
, or with [a variety] of toppings…
To prepare asparagus, snap off rough ends with your fingers; do not cut with a
knife. Scale off any tough skin that remains near the bottom with a sharp, thin
paring knife. Wash asparagus well under running cold water. The tough ends
}and skins can be used to make a soup stock.
Asparagus may be steamed or boiled in bundles, on a rack, or, if you go in for
such specialized equipment, in an asparagus steamer. The simplest method is
to cook them in a large, deep skillet that has a tight-fitting cover. Place the
washed, trimmed asparagus in boiling water to which you add a little salt
and, for a real German touch, a pinch of sugar as well. Cook rapidly just 5
or 6 minutes. They should retain their bright green color and be slightly firm
to the teeth, though tender when pierced with a sharp-pointed knife. Remove
from water immediately with slotted pancake turner or tongs and drain
[well!] before adding sauce.”

4 generous servings

2 pounds asparagus, cooked as
described above
3 tablespoons butter
3 tablespoons flour
3/4 cup asparagus stock
3/4 cup Rhine wine
2 egg yolks* beaten into
1/4 cup sweet cream
Salt and sugar to taste

* Egg Safety Information

Drain asparagus well and keep warm on heated covered platter. Do not
leave asparagus in cooking water while you prepare sauce.
Heat butter in a saucepan and when it is hot and bubbling, stir in flour.
Stir until flour just begins to take on color, about 4 minutes. Add the
asparagus stock and beat with a wire whisk or wooden spoon, over
low heat, until sauce is smooth and thick. Simmer 5 minutes, then stir
in the wine and mix until smoothly blended. Bring the sauce to a boil
once, then remove from heat. Add a little hot sauce to the egg-yolk-
cream mixture, then turn that back slowly into the rest of the sauce.
Stir and heat if necessary, but do not boil. Flavor with salt and sugar
as needed and serve over asparagus.

Back to article - Asparagus: The Royal Vegetable

Index - Vegetable Recipe Archives
Article Archives Index
Rites of Spring Index
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: February 16, 2013.