You need to prepare white asparagus before cooking. Put them in a pot of water and bring to a boil. This is the key to cooking white asparagus!
Rinse the white asparagus very well. You can make a good stock from asparagus peels, so save them for cooking later.
Peel the outer skin from the tips to the bottom. The skin around the tips is tender, so start to peel 2 cm below the tips to the bottom.
Tip: You don't want the tough skin to ruin your dish. Peel the skin to a depth that will completely remove it. Cut off about 2 cm from the bottom of the stems because they are tough.
Put the water, seasonings and white asparagus, including the trimmings, in a pot. Bring to a boil. Do not forget to put in the bottom parts you cut off.
Tip - In Germany, you can find a special asparagus pot (I don't have it), but you can use a normal pot. Cook the asparagus so that the bottom parts are always under the water.
It takes roughly 10 minutes, but it differs according to the size and thickness of your stalks. Check how they are by eating the 2-cm at the end of the stem (it might be bitter...).
They are done when tender. Serve them hot! Do not throw away the cooking liquid! You can make a tasty risotto with it!
I am trying to make a white asparagus risotto recipe using the cooking liquid! Hopefully I can upload it soon.
Spargelzeit is name of the season of white asparagus from April to June in Germany. The photo is an advert from a newspaper.
They are sold like this in supermarkets. (You can buy loose ones too!) About 500 g costs about 3.5 euros (420 yen).
Success!! Asparagus and Cheese Risotto from Germany - Recipe ID: 1142536
Story Behind this Recipe
May to June is Germany's white asparagus season! I tried to find out how to cook them so I can enjoy plenty of them when I am in Germany. I looked at a German website like COOKPAD and German cookbooks.
It is a pity you have to peel the skin thickly but the result is better.
I call this website "the German COOKPAD" http://www.chefkoch.de/