Have you entered into the debate of which asparagus is best? Are you a white or green asparagus fanatic?
I am without a doubt, a fan of the green stuff, well I did live on an organic asparagus farm in Niederbipp for a few years! I suppose, after washing and cutting asparagus in the barn I fell in love with green asparagus and yes, I’ve tasted a lot of it, fresh from the field!
What did I learn about this great vegetable? It’s super healthy because it’s full of vitamin A, B-complex, C, E and K and it’s a source of Iron. It promotes digestion and is an antioxidant which leads to claims by some that it detoxifies and even has anti-aging properties. Put a hold on your juice fast and expense skin creme and eat asparagus a couple of times a week instead!
It’s asparagus season in Switzerland from the beginning of May to end of June, you can get Swiss asparagus in most supermarkets and market stalls during that time. Look out for lower priced ‘wonky’ asparagus on some market stalls. Asparagus sold from Fasnacht to end of April is likely from Spain or even warmer climates.
I like my asparagus steamed with a little butter or oil plus some salt and pepper. I know a lot of people who grill asparagus on a bbq the way I would cook a sausage or a burger.
Cold accompanied by Hollandaise sauce, a fresh summery salad dressing Parma or San Daniele ham, shrimp, or simply with lemon, freshly ground black pepper and olive oil.
Warm served with melted butter, lemon and freshly ground pepper; with warm butter or olive oil and freshly grated Parmesan; with a poached egg.
Here’s the Facebook page of Scheurlibiohof for an inside look into a Swiss Farm. By the way the meaning of Scheurlibiohof, is Little Barn, Organic Farm which I find so cute…
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