It’s Spargel Season

Happy Spargel Season

More beloved than Schnitzel, and definitely up there with Currywurst, is Germany’s favorite veggie:  Spargel.  Asparagus.  To be honest, I hate Asparagus.  But auf Deutsch, it sounds better, doesn’t it? Spargel.  Sounds fancy and sparkly and delicious.  I had to see why Germans celebrate this food.

In Germany, the Spargel season begins in April and ends in mid-June.  After surviving a wet and dark winter, I can see why it’s such a big deal.  Spargel season marks the beginning of Summer: good weather, cool drinks, and sitting outside endlessly in the sunshine.  When the weather is mild and the breeze is light, we’ll take our food alfresco.

Traditional Spargel

While the green stuff is what I recognize, Germans are more fond of white asparagus, which is grown throughout the country along what is called the Spargelstrasse.  The traditional Spargel dish consists of boiled white asparagus and potatoes covered in Hollandaise sauce.  Or, simply cooked and covered in butter.

Considering I am not a “typical German” (aka not German), I decided to try Spargel a different way.  With couscous, strawberries, and a lighter flavor.

Spring Asparagus Couscous

• Serves:  4 people
• Time: about 30 minutes
• Tools used: Skillet

This recipe is Vegan and Dairy free.  This dish can be served by itself, but would work great as a side paired with chicken or fish.

You will need:

• 12 ounces (350g) Couscous
• 2 pounds (1kg) Green Asparagus
• 1/2 pound (250g) Strawberries (or more!)
• 1 Bunch Mint (optional- you do you)
• 8 tablespoons Olive Oil
• 2-3 tablespoons White Wine Vinegar
• Sea Salt
• Ground Pepper

1.  Prepare the couscous according to package directions and set aside.
2.   Wash the asparagus and cut off the bottom.  Heat 2 tablespoons of olive oil in the skillet on medium-high heat and grill the asparagus for about 8 minutes.
3.  Wash the strawberries and cut into halves or quarters.
4.  (Optional) Wash the mint, dry, and chop.
5.  Mix 3 tablespoons olive oil with 2-3 tablespoons white wine vinegar, and a generous amount of salt and pepper.   Mix the couscous with the vinaigrette (add extra olive oil if necessary).
6.  Top the couscous with grilled asparagus, strawberries, mint (optional), and salt and pepper.

This recipe is translated from German and adapted from Rewe.

As a self-proclaimed asparagus-shunner, I actually liked this meal.  Next to try: white asparagus with Hollandaise sauce! I get a stamp on my German Card for trying and liking Spargel, right? 🤷‍♀️

Is there a food where you live that says “summer” to you?  Let me know if you try this recipe.