As a child and teenager I went to Waldorf School (and no, I CANNOT dance my name … well, okay, I can … but I won’t … no, definitely not). And as everyone knows, the Waldorf School has a creative focus. There are pottery, gardening, knitting, theater and singing classes on a daily basis. In spring, our music teacher regularly pulled out his baton and the whole class clamored in all the timbres: “Veronika, spring is here, the girls are singing trallala. The whole world is bewitched, Veronica, the asparagus grows … “. At this line pubescent boys made obscene hand movements and the girls either giggled or looked annoyed. In any case, it was already clear to me at the time that asparagus had to do with sex. After all, it must be for a reason that a phallus-shaped vegetable like the asparagus grows in the season of young love.
And of course, a look at the old herbal and healing books reveals: asparagus was already used by our great-great-great-grandparents as a remedy to increase the husband’s potency. It was the first Viagra so to say. From today’s perspective, this effect is due to the amount of zinc and molybdenum that asparagus contains. Both substances support potency. Ayurvedic doctors, on the other hand, make asparagus palatable to women and declare it to be the “herb of women”. They say it has a strengthening and fertility-promoting effect and recommend Indian asparagus, also known as Shatavari, as the most effective Ayurvedic rejuvenating agent for women. By the way, Shatavari means translated: “she who has a hundred men” …
And now all frivolity aside: asparagus tastes good too. Preferably pretty pure, but of course with a good sauce. A really well-made hollandaise sauce can taste wonderful. However, it is a real calorie bomb and somehow doesn’t really go with the detoxifying effect of the white spears. That’s why I’ve came up with a sauce that goes well with asparagus, is super quick, easy to prepare and contains only a fraction of the fat that is otherwise eaten with asparagus. In addition, it contains a large amount of our secret superfoods: fresh herbs! Parsley and chives make the sauce aromatic, and it gets its creaminess through a little trick: a piece of potato. Easy, sexy, yummy – enjoy!
And now my question for you: how do you like your asparagus best? And do you like the white or green variety best? I’m looking forward to your comment below!
ASPARGUS WITH GREEN SAUCE
- 700 g floury potatoes small to medium-sized
- 1 kg white asparagus
- some olive oil
- 1 tsp maple syrup or honey
For the green sauce:
- 25 g chives
- 25 g flat leaf parsley
- 3 tbsp olive oil
- 100 ml water
- 1 tbsp freshly squeezed lemon juice
- 2/3 tsp salt
- food processor or blender
- Brush the potatoes well under cold running water. Cover with warm water in a saucepan and bring to a boil. Salt the water and cook the potatoes "al dente" for approx. 20-25 minutes, depending on their size.
- For the asparagus, fill a large saucepan or deep pan with water and bring to a boil. Salt the water and add maple syrup or honey. Peel the asparagus carefully, cut off the ends. Put the asparagus in the boiling water, reduce the heat and simmer gently for about 10 minutes. Drain the asparagus and return to the warm saucepan. Drizzle with a little olive oil and keep warm until serving.
- Take one of the boiled potatoes for the green sauce. It should weigh about 90 g (if necessary, cut a piece from a larger potato). Peel the potato and cut into pieces. Puree with all the other ingredients for the green sauce in a food processor or blender until creamy. Depending on the consistency of the sauce, add a little more water. Serve with asparagus and potatoes.