Have you asked yourself, how I will manage to strike a balance between the “Wheels“ part and the “meals“ part of my blog?
So have I!
Let‘s just pretend we’re not here in this blog. Lets imagine we’re in a far away country, with sweeping hills, mountains even,comfortable coastal strands, clean rivers, far stretching fields, so lush and so green, so fertile with its mild summers and white winters. A Country abound with water, fertile soil, exiting seasonal variety and a wealth of agricultural produce, we mere humans can only dream of.
The gentle Inhabitants of this Country are either tall, blond, beautiful and boring, or they are not so tall, not really so blond and very funny, or they are good drivers, (there is also a variety called neighbours, a strange sort).
The roads are wide and perfect, no speed limit on the highways with everyone respecting the code of honour of the highway.
They all feel privileged to be living in this wonderful country and treat their produce and neighbours with respect and care.
Their most loved seasons is may, coming on like a blow of sensuality after their long winters.
In may they harvest things we have only heard of: White Asparagus, (not to be compared with our green dry sticks), crunchy, earthy strong stems, full of taste, needing only the lightest treatment, such as boiling or steaming. And the Abundance of tasty and healing herbs which have been cultivated since the middle ages in monasteries.
The Peoples in this country are so grateful to be living there that they would never do silly stuff like import mineral water from faraway counties, greatly appreciating their own close sources..
They have even formed a society to protect a Delicacy called “ Frankfurter grüne Sauce“ (Oh my, who is going to protect me from them now?!) to protect this great „passed on since generations“ recipe from misuse by people like- me.
The Combination of white Asparagus and Grüne Sauce is heavenly, well worth a Visit, to this beautiful and much appreciated Land, but for now I will give you a non authentic Cuddle muddle of the Cuisine of this far away fairytale country…
800 g white asparagus , peeled and wooden ends cut off
3 sheets filo pastry
10 leaves wild garlic
100 g butter molten
50 g parmesan, grated
salt and freshly cracked pepper
a pinch of sugar
“Frankfurter sauce, that fell off the train in Cologne to avoid mixing with strange elements such as borage “
100g mixed, FRESH, herbs, chopped
2-3 tablespoons mayonnaise
1 teaspoon mustard
lemon juice to taste
1 pinch of chilli
salt and freshly cracked pepper
Steam or boil the Asparagus for 4 minutes (not any longer!!). Dry. Preheat oven to 200 Degrees.
Lay one sheet of filo pastry onto a kitchen towel, coating it with the butter thinly and evenly. Do the same with the second sheet and the last sheet, spreading the butter followed by the parmesan and scatter the leaves of wild garlic so the form a nice pattern (or not..).
Lay the Asparagus down in a pile , adding salt, pepper and a pinch of sugar.
lifting the ends of the towel, roll all together so it forms a nice strudel, pressing the ends together, coating it with the rest of the butter. Place Strudel in the oven for 15-20 Minutes, until golden crusty- yummy brown.
Mix all the other ingredients together or process in a mixer.
Serve the strudel in nice Strudel slices, either hot or cold.
Und wenn sie nicht gestorben sind, dann fahren sie immer noch auf der linken Spur der Autobahn: die Blonden, die Witzigen, die Fahrer und ganz ganz sicher die Nachbarn!