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Ann Scott says
55 years ago I had the wonderful opportunity to live in Stuttgart (3 months) and Rot by Heidelberg (2 years). The family we lived with owned/operated a white asparagus farm and I worked with them harvesting the white asparagus before it turned green. Oma used to make
Spargle mit Pfanakuken (spelling ???…sorry) which I have dreamed about all these years.
I know Oma used lots of butter, the water the asparagus was cooked in as the liquid, and served it over what I know of as ‘crepes’. Might you possibly know of such a dish and better yet, know how to create it? I have attempted to recreate it with green asparagus a number of times but it just isn’t close to my memory. Maybe, without white asparagus, it’s impossible to recreate. You would make an old lady very, very happy if you have the recipe.
Thank you, Ann Scott
Kimberly Killebrew says
Hi Ann! I know, I miss the white asparagus. What a fantastic experience that must have been to work on that asparagus farm! What you’re describing in a well-known dish in Germany and the Spargel is commonly served either wrapped in the crepes or on the side (with the crepes rolled up with ham and sauce drizzled over the Spargel). It just comes down to whichever way you prefer. The sauce its served with is Hollandaise sauce (yes, lots of butter). Here is one example of that recipe and if you’re using Chrome as your brother you can click on the translate feature at the top and it will translate the recipe into English for you: https://www.kochbar.de/rezept/319623/Spargel-eingewickelt-in-Pfannkuchen-und-Schinken.html. If you Google “Spargel mit Pfannkuchen und Hollandaise” you’ll find lots of recipes for this dish you can choose from and again, the translate feature makes it a breeze. I hope this helps!