Asparagus Recipes - Asparagus Recipe with Frankfurt Green Sauce

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Food Recipes: Asparagus - Asparagus Recipie with Green Sauce

You can keep asparagus in the fridge for up to three days, if you wrap it with a wet kitchen towel.

Basic Recipe

Peel the asparagus top down starting 4 to 5 cm (circa 2 inches) below the tip. Cut 2 to 3 cm (up to 1 inch) from the stem end. Boil for circa 20 minutes depending on the thickness of the spears.

Tip: Be on the safe side when cutting off the stem ends. You can use the peeled stem ends for asparagus soup.

Tip: Put not just salt into the boiling water, but add a little bit of sugar, lemon and butter.

Serve with jacket potatoes, melted butter and boiled ham.

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Variation: Asparagus with Frankfurt Green Sauce

Frankfurt Green Sauce 1

Chop up one bunch each of chives, parsley, chervil, burnet, sorrel, dill and lemon balm. Cut up 2 boiled eggs. Mix with salt and pepper, 250 g (circa 10 oz) curd ("Quark") and 200 g (circa 8 oz) creme fraiche. If you do not find curd cheese (baker's cheese, quark) at your supermarket, you can order Vermont Butter & Cheese Quark via amazon.com - or you replace it with sour cream.

Frankfurt Green Sauce 2

Chop up one bunch each of chives, parsley, chervil, burnet, sorrel, dill and lemon balm. Press the egg yolk of 3 boiled eggs through a sieve, cut up 2 small shallots and mix with 3 tablespoons of wine vinegar, 6 tablespoons of sunflower, peanut or olive oil and 1 tablespoon of medium hot German mustard, season with salt, pepper and sugar. Add the chopped herbs and the cut egg white, mix with sour cream or creme fraiche.

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