Believe it or not, asparagus are an institution in the region where we live. As soon as April makes its appearance people have this expectant look on their faces, waiting with bated breath for their favourite selling spot to open. And I can tell you that the competition is fierce. Forget supermarkets, farms and market stalls are the places you go to, and many of them offer premium service. You then go home with your kilo or two of white veggies already peeled, which I have to say is rather nice.
On April 3rd we had our annual “Spargellauf” in the nearby town, a competition where you run 5 or 10 km. I was going to join in, convinced it would be around mid-May thus giving me time to train, but had to decline as by then I had only gone running twice. I fully intend to register next year, though, especially as my sport club sponsors it and it would be fun to run with the ladies I see there regularly.
Coming up this weekend is “Spargelsamstag”, still in our neighbouring town. The day will be filled with activities for both adults and children, exhibitions, official opening of the brand new castle square, concerts, longer opening hours for shops and of course plenty of opportunities to sample different asparagus dishes. We already attended last year as described in my “The Truth About The Germans – Part I” post and had a blast, so I am looking forward to this year’s edition.
April was also the month when we upped our standards and bought a proper “Spargeltopf”! I have to confess that when Sexy Hubby first suggested last year to buy a proper saucepan to cook his favourite vegetable I burst out laughing. However, now that we have one I have to admit that he was right. You put them in this mesh basket and then in the saucepan, with the tips just out of the boiling water. About then minutes later you can enjoy asparagus cooked to perfection… Guten Appetit!
You will find more April stories here: Sticky Fingers.