OK, being German, I know spargel season is generally referring to white asparagus in Germany but it is the generic name for asparagus over there.
The first time we experienced the season was in 1989, when we went to visit neighbors who had relocated to a suburb of Munich. Everywhere you went, spargel was on the menu. Asparagus and springtime are a match to me. Tonight was a German night.
Asparagus, grilled. Weisswurst, grilled. Two of my favorite spring ingredients. Simply prepared. To me, wurst is one of those childhood memory foods. We had all kinds of wurst in the house. Leberwurst. Bratwurst. Knockwurst. Weisswurst. Bierwurst. Blutwurst. You name it. We had it on the dinner table, or on sandwiches for lunch.
I fired up the grill tonight and indulged in a trip down memory lane. Most of what was served came from farmer’s markets or local sources.
The spargel. From my local CSA. Along with spring onions from the Catonsville farmer’s market. Grilled dry and then finished with lemon olive oil, salt and pepper.
The wurst. Bought in Lancaster at the Central Market. These wurst are some of the best I have found.
The salad on the side. Tomatoes from Lancaster, served with goat cheese mozzarella, and lemon basil from my garden, bought at Sharp’s Farm. Ariston olive oil from Casual Gourmet drizzled over the top.
The mustard. Lowensenf, bought in Lancaster. First bought by me in Germany. The taste of German mustard. Something I remember from childhood.
The wine to accompany it. A sauvignon blanc from Glen Manor. That citrusy New Zealand style that will cut through the richness of the veal and the mustard, and compliment the meal.
Hmmm, other than the salt and pepper, to make this meal, we never set foot in a grocery store. Eating fresh real food, made from scratch. Evoking memories of my childhood. Can it get any better?
hocofood@@@
