German white asparagus ("Spargel") is easy to cook and serve. Follow these instructions and make some "Dampfkartoffeln" to go with them. Serve with melted butter, and deli ham, both cooked and dried (like Prosciutto). A dry white wine rounds out the meal.
- 1 pound white asparagus (per person, cleaned and peeled)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon butter
Find a pan with a tight-fitting lid, either wide enough to take the asparagus lying down, or tall enough to have the asparagus standing up, with their heads out of the water but below the brim.
Fill the pan with water halfway (if asparagus is lying down fill three-quarters of the way).
Add the salt, sugar, and butter and bring the water to a gentle boil.
Place the peeled asparagus either lying down in the pan or standing up in an asparagus basket (it helps if you tie them into bundles with kitchen twine) that fits inside a tall asparagus or spaghetti cooker. Turn down heat to a simmer. Put on lid.
Boil the asparagus 8 to 10 minutes or until soft enough for your liking.
Remove from pan, drain somewhat and place on a preheated serving tray. Serve immediately with ham, melted butter and new, boiled potatoes and Hollandaise sauce, if you wish.