Spring is Spargel Time
Stephanie picked up freshly peeled Spargel[1] (asparagus) from a local shop in Löchgau. (grown just a stone-throw from here)
I brought in Parma ham and smoked ham from Plus.
Andrea made a delicious spread of cooked-just-right[2] Spargel, high-flipped pancakes and her famous béchamel sauce[3].
Then we sat down in the garden, enjoying a sunny supper at 7 pm.
Drat. The grass is long again.
[1]
My thought when I first saw this white variety of asparagus: “My God, they’re even more phallic than the green ones”
[2]
Use a pot large enough for Spargel to spread out and lie horizontally. Fill the pot with water high enough for Spargel to float without touching the bottom. Put in Spargel and bring water to boil. When it starts to boil, turn off the heat and close the lid. Leave the Spargel to cook themselves in the hot water for 9 minutes. Fish them out an enjoy.
[3]
Melt a tablespoon of (unsalted) butter in a medium heat pan. Mix in a couple of tablespoons of all-purpose flour when the butter is melted halfway. Stir butter-flour quickly until them coming together into clumps. If want a smoky taste and browny colour, stir the mixture a bit longer but do not let it be burnt. Pour in 2 cups of milk, keep stirring and heating until the sauce is a bit thicker. The béchamel base is done! Add anything to taste. Cheese, creme, salt&pepper, finely-chopped herbs, mustard, curry, et cetera.
