No matter where you live, there are four seasons: spring, summer, autumn, and winter.
In terms of fresh produce, though, there are more and nuanced seasons we await every year with mouthwatering anticipation. The seasons for tomatoes, melons, strawberries, okra, squash, citrus, leafy greens.
And, of course, asparagus. In Germany, this particular season has a name: Spargelzeit. It really just means “asparagus time” but it sounds so poetic in German. And white asparagus time is the most special time of all.
Today’s recipe is very simple and provided us with a very special lunch one Sunday afternoon.
It can easily be made with green asparagus and regular butter instead of the truffle butter. I simply had some really flavorful truffle butter from my friends Pauline and Alex in Switzerland, and thought this was a nice way to use it.
Happy spring!
~ David
White Asparagus Gratin
1 pound white (or green) asparagus
a few sprigs of thyme
2 fresh bay leaves (1 dried)
1 1/2 cups milk
2 tablespoons butter
2 tablespoons flour
1 ounce Parmigiano-Reggiano, grated
salt and pepper
2 tablespoons truffle (or plain) butter, plus extra for the pan
1/2 cup broken plain crackers
Preheat the oven to 400°F.
Bring a saucepan of lightly salted water to boil. Trim the asparagus and peel it, leaving the tips and about 1 inch unpeeled. Reserve the peels. Place the asparagus in the boiling water, reduce heat and simmer for 7 minutes. While the asparagus is cooking, grease a gratin dish liberally with butter. When the asparagus is done, drain and arrange in the gratin dish. Set aside.
Place asparagus peels, thyme, and bay leaves in a small saucepan. Add milk, bring to a boil, then remove from heat and set aside to steep for 10 minutes.
In a medium saucepan, melt butter over medium heat. Add the flour and cook for 1 minute. Strain the herbed milk into the butter and flour mixture, and cook over medium heat until béchamel sauce is thick. Season with salt and pepper, and stir in Parmigiano-Reggiano.
Pour the béchamel over the asparagus.
Melt the truffle butter in a small skillet; crush the cracker crumbs and add to the butter. Season well with pepper. Cook a minute or two, until the cracker crumbs take on some color. Sprinkle them over the béchamel sauce, and bake for 20 minutes until bubbling and golden.
Serves 2 as a main course, or 4 as a side dish.
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Gerlinde de Broekert
March 17, 2018 at 2:23 pmDavid, white asparagus is my all time favorite. I am going to Germany next week and will indulge in Spargelzeit. Your recipe looks wonderful. I will have to try it.
Cocoa & Lavender
March 18, 2018 at 2:37 pmHave a wonderful trip, Gerlinde! Eat lots of white asparagus for me!
Marcelle
March 17, 2018 at 3:14 pmBeautiful dish, David. I look forward to making asparagus recipes in the Spring too and your gratin looks rich and absolutely delicious!
Cocoa & Lavender
March 18, 2018 at 2:37 pmThanks, Marcelle. Ot was definitely rich, but oh so good!
Provence WineZine
March 17, 2018 at 3:22 pmGorgeous. I, too, love white asparagus and happen to have some truffle butter! The temperature is not supposed to rise about 28 degrees today–I would sure love a little spring like this on my table!
Cocoa & Lavender
March 18, 2018 at 2:38 pmMaybe this will conjure spring for you in New England, Susan? Kind of like witchcraft but more like vegcraft!
Inger@Art of Natural Living
March 17, 2018 at 4:15 pmMmmm! Spargelzeit is almost here! Your dish looks delicious David and I love your pan!
Cocoa & Lavender
March 18, 2018 at 2:38 pmI knew my timing was good for those in the north, Inger!a
Nutmeg
March 17, 2018 at 10:33 pmHappy Spring!
Cocoa & Lavender
March 18, 2018 at 2:39 pmThanks – I think it’s a beautiful season!
John | heneedsfood
March 17, 2018 at 10:34 pmI'd happily devour this on its own, especially with the truffle butter. Asparagus is so abundant here right now, though the white variety is a little elusive. And thanks for introducing me to the term Spargelzeit!
Cocoa & Lavender
March 18, 2018 at 2:40 pmI imagine the white variety won’t show for you until spring – we get the green year-round now, but white only when in season, John,
Sippity Sup
March 18, 2018 at 12:52 amHappy spring indeed. This is a masterpiece. And guess what? The Spargelzeit bug bit me too today. GREG
https://www.sippitysup.com/white-asparagus-and-red-grapefruit-and-green-goddess/
Cocoa & Lavender
March 18, 2018 at 2:41 pmLoved your use of the Weißspargel, Greg… literally, a work of art!
2pots2cook
March 18, 2018 at 10:39 amVielen dank.Es stimmt so ! Happy spring to you too 🙂
Cocoa & Lavender
March 18, 2018 at 2:42 pmEs Freud mir! Spring is the best!
Unknown
March 18, 2018 at 6:21 pmfew weeks to go for English asparagus here, at least… it is snowing now!… a fab vegetable… but I stick to green asparagus.. I found the white ones rather feeble on flavour. I like them most steamed and dressed with hazelnut butter and parmigiano or with oil and lemon; second best: with besciamelle like here, maybe first wrapped in prosciutto crudo… here in the UK these weeks are pretty poor on the vegetable front: the hungry gap…nothing! stefano
Cocoa & Lavender
March 19, 2018 at 2:24 pmLove your variations, Stefano! Hope veggie season arrives soon.
Emma - Bake Then Eat
March 18, 2018 at 11:34 pmWow what a perfect seasonal dish, I love all these spring flavours together.
Cocoa & Lavender
March 19, 2018 at 2:25 pmThanks, Emma!
Eha
March 18, 2018 at 11:39 pmYou do bring smiles and memories 🙂 ! Having had to visit the Hannover-Messe for decades, methinks the main reason I did not pass that 'duty' on others was to live on 'Spargel' for a glorious fortnight! Must try your recipe when spring again arrives in Australia . . . am more used to the wonderful stalks married to Westphalian ham!!!
Cocoa & Lavender
March 19, 2018 at 2:26 pmAs I wrote this, Eha, I was feeling bad fro my "south of the equator" friends who won't get fresh Spargel for quite a while… Worth waiting for, eh?
ChgoJohn
March 19, 2018 at 4:50 amWow, David! This sounds like such a wonderful way to serve asparagus. Although green asparagus from Mexico is starting to make its way to our produce aisles, we're still weeks away from seeing its white siblings. Thanks to you, I'll have a special way to welcome them.
Cocoa & Lavender
March 19, 2018 at 2:26 pmIt has been a tough winter, John – I hope t ends soon so you can be nibbling the tender shoots of locally grown green and white asparagus!
All That I'm Eating
March 19, 2018 at 4:20 pmThis is such a great way to use this white asparagus, not long until it's in season over here!
Cocoa & Lavender
March 20, 2018 at 1:35 pmI am so happy spring is on its way to you, Caroline! Enjoy!
Karen (Back Road Journal)
March 19, 2018 at 8:33 pmYes I've been in Germany for Spargelzeit. Your recipe sounds like a really delicious one that I'll have to try when I see white asparagus in the market.
Cocoa & Lavender
March 20, 2018 at 1:35 pmI need to try this with green asparagus, too, Karen – I wonder if it will taste as special!
Frank
March 21, 2018 at 12:07 pmYou're taking me back to my Vienna days, David. The arrival of white asparagus in the markets really was a special time. There the usual preparation was a hollandaise sauce and boiled potatoes on the side, but this looks every bit as delicious. I love that touch of steeping the asparagus peels in the milk for that extra bit of flavor…
Cocoa & Lavender
March 21, 2018 at 2:16 pmFrank – my mother once taught me that when making a béchamel, adding aromatics and pieces of vegetables can give it a rounder flavor. She didn't do it often, but I remember her telling me… and every once in a while, my memory works. 🙂
Christina | Christina's Cucina
March 24, 2018 at 8:39 pmGuess what? I don't like asparagus! However, I discovered two years ago on an AmaWaterways cruise (their cuisine is impeccable) that I love white asparagus! The truffle in this is making me swoon! I can just imagine how delicious these are!
Cocoa & Lavender
March 25, 2018 at 2:01 pmI had a feeling that was coming! 🙂 Yes you DO like white asparagus?? Go figure! Glad you like the post, Christina!