Comments on: Spargel: The Green Way http://www.hungryinberlin.com/2008/04/17/spargel-the-green-way/ for foodies in the Hauptstadt... Tue, 06 Jan 2009 04:50:45 +0000 http://wordpress.org/?v=2.5 By: Ed Ward http://www.hungryinberlin.com/2008/04/17/spargel-the-green-way/#comment-292 Ed Ward Sat, 19 Apr 2008 09:40:00 +0000 http://www.hungryinberlin.com/2008/04/17/spargel-the-green-way/#comment-292 (My "I discovered that" was to Bowleserised, incidentally. I'd also read the Saveur article, but I tossed all my Saveurs when I moved in January.) (My “I discovered that” was to Bowleserised, incidentally. I’d also read the Saveur article, but I tossed all my Saveurs when I moved in January.)

]]> By: aimee m. http://www.hungryinberlin.com/2008/04/17/spargel-the-green-way/#comment-291 aimee m. Fri, 18 Apr 2008 12:10:43 +0000 http://www.hungryinberlin.com/2008/04/17/spargel-the-green-way/#comment-291 i have to throw in a positive vote for white spargel -- enough of a novelty (read: pricey novelty) for us kids that discovering we could by lots and for cheap was (and is) good eating fun. when the white spargel is fresh and not too thick, i think they have a lovely, delicate and creamy flavor. the thick ones of course taste like tree. while i love the greens (marinated in olive oil and a touch of balsamic, then quickly roasted on a hot grill) the whites i've enjoyed for breakfast. shaved well and pan steamed, under a slice or two of prosciutto and sunny-side up eggs. a lovely spring brunch. my humble recommendation for wines to go with Ed's lovely green asparagus/tomato pasta dish would prob be light Italian reds with good acidity: think young Barbera or maybe a Valpolicella. or whatever whets your thirst :) i have to throw in a positive vote for white spargel — enough of a novelty (read: pricey novelty) for us kids that discovering we could by lots and for cheap was (and is) good eating fun. when the white spargel is fresh and not too thick, i think they have a lovely, delicate and creamy flavor. the thick ones of course taste like tree.

while i love the greens (marinated in olive oil and a touch of balsamic, then quickly roasted on a hot grill) the whites i’ve enjoyed for breakfast. shaved well and pan steamed, under a slice or two of prosciutto and sunny-side up eggs. a lovely spring brunch.

my humble recommendation for wines to go with Ed’s lovely green asparagus/tomato pasta dish would prob be light Italian reds with good acidity: think young Barbera or maybe a Valpolicella. or whatever whets your thirst :)

]]> By: Ed Ward http://www.hungryinberlin.com/2008/04/17/spargel-the-green-way/#comment-290 Ed Ward Fri, 18 Apr 2008 11:02:09 +0000 http://www.hungryinberlin.com/2008/04/17/spargel-the-green-way/#comment-290 Yeah, I also discovered that last year. Some nice Parmesan shavings on top of it is also a good idea. Yeah, I also discovered that last year. Some nice Parmesan shavings on top of it is also a good idea.

]]> By: thefishhusband http://www.hungryinberlin.com/2008/04/17/spargel-the-green-way/#comment-289 thefishhusband Fri, 18 Apr 2008 08:43:36 +0000 http://www.hungryinberlin.com/2008/04/17/spargel-the-green-way/#comment-289 Despite my current weakness for the white stuff and the rich sauces that drown it, there are lots of great tips here that make me hungry for a plate of green. But, can you really find acceptable green here in Berlin? I always find the junk you mention in your last paragraph (maybe I need to steer clear of the Turkish Market at Maybachufer and head over to Winterfeldtplatz, eh?). Incidentally, my wife grew up in the the former self-ordained Asparagus Capital of the World, and I remembered this old article from Saveur (back when Coleman Andrews was editor, so it's readable...). http://www.saveur.com/our-favorite-foods/fruits-and-vegetables/hadley-grass--51380.html Despite my current weakness for the white stuff and the rich sauces that drown it, there are lots of great tips here that make me hungry for a plate of green. But, can you really find acceptable green here in Berlin? I always find the junk you mention in your last paragraph (maybe I need to steer clear of the Turkish Market at Maybachufer and head over to Winterfeldtplatz, eh?).

Incidentally, my wife grew up in the the former self-ordained Asparagus Capital of the World, and I remembered this old article from Saveur (back when Coleman Andrews was editor, so it’s readable…).

http://www.saveur.com/our-favorite-foods/fruits-and-vegetables/hadley-grass–51380.html

]]> By: bowleserised http://www.hungryinberlin.com/2008/04/17/spargel-the-green-way/#comment-288 bowleserised Thu, 17 Apr 2008 20:45:19 +0000 http://www.hungryinberlin.com/2008/04/17/spargel-the-green-way/#comment-288 I just roast it in olive oil till the tips are crunchy and add sea salt. I just roast it in olive oil till the tips are crunchy and add sea salt.

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