Hans Partenheimer offered to organize a Spargel Essen for the third and last officially planned reunion event. In other words, a white asparagus meal, something not common in Canada, especially as the star of a dinner.
On Tuesday, 6 May, sixty-two of us gathered in Dörlinbach at the Gasthaus Engel, one we know well. This Gasthaus has been in the Grimm family for several generations, now owned and run by Martin Grimm, his wife Monika and his brother Ulrich. Martin is the cook and a very good one.
Hans at left before the guests arrived.
They had set up the room perfectly for us all, a large number of guests for an asparagus dinner when you consider that each stalk of asparagus has to be peeled before it is cooked. We knew that there would be plenty, as much as you wished to eat. They must have been peeling for hours!
For those who are more familiar with green asparagus, which is normally not peeled--just the end broken off--white asparagus must be peeled well. (I wrote almost everything you might want to know about the white variety in my blog of 20 June 2010.)
Platter of Wurst
Some years ago we had a Spargel meal sitting beside a river in the former Eastern Germany (the DDR). It was noon hour and a beautiful day. We wondered what their Spargel would be like. Instead of Sauce Hollandaise, they served warm melted butter. We both enjoyed it very much, especially Hans who had grown up in the DDR and remembered that well. A good friend of ours here serves hers with a Krauter or herb sauce. However, Sauce Hollandaise is served most often in the Schwarzwald.
A few people that evening may have had dessert. Here are two of the sundaes that might have been ordered.
The one on the left is filled with fruit and whipped cream. The one on the right has a pear, hot chocolate sauce and whipped cream, one of my favourites. There could be a little Schnaps on the fruit.