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A real Bavarian restaurant, hotel and beer garden in Herrsching at Ammersee
How to cook asparagus the right wayPost Innkeeper brings taste into the delicious stalk. Recipe for 4 persons.
While the water is brought to a boil, start peeling the asparagus.
Peeling asparagus is actually a chef's thing, as asparagus is still a very valuable and expensive food. To peel asparagus the right way is done as follows: First, cut off the asparagus ends about 1cm, then I peel the asparagus starting from the head. The most valuable and best tasting - the asparagus tip - stays untouched and unpeeled. (There were some chefs who peeled the asparagus tips in our kitchen, which unfortunately lead to a very angry reaction from my side!) To do it right I recommend the internet, there one can find videos which show how.
When the asparagus is peeled, cover with a damp cloth.
Then the asparagus peels and end bits are boiled out in the water. After 20 minutes, take out the asparagus peels and throw them away.
We cook the asparagus in the asparagus water that was now created. It is best if the asparagus steeps, depending on the thickness between 5 and 12 minutes. I reccommend you take an asparagus stalk, cut a piece off and try it. The asparagus can still have a nice bite - unless the 3rd teeth are already there, then it is legitimate to cook the asparagus very soft so it is also possible to suck it.
Served with asparagus best is boiled potatoes with butter and/or Hollandaise.
I also eat out of sheer fear not to get full from the asparagus alone the following: Breaded veal escalope, sous-vide cooked chicken breast, a fish fillet, ham or bacon.
More recipes from The Post can be found in our section Cooking with Elli.
Hotel Gasthof zur Post
Andechsstrasse 1, 82211 Herrsching am Ammersee, Germany
Tel: +49-(0)8152 - 396 270 / Fax: +49-(0)8152 - 396 27 48 / Imprint / Email: