Asparagus recipe: Asparagus rolls

Franz Betzel: Now we are once again in the midst of
asparagus time, and that we come to the DfT of course not
over. Asparagus is the man known for a long time, probably
he was already by the ancient Egyptians cultivated. In Europe
were again first by the Romans who are already around 200 BC with the
asparagus cultivation began, and Cato was the first, a statement
rational wrote asparagus breeding.
< br> In Germany, began the cultivation of asparagus in the 16th century under Emperor
Ferdinand - incidentally, at the same time as the Spaniards
the asparagus breeding already introduced in Mexico.
Already in 1850, the asparagus production
alone in Schwetzingen in Baden around 12000-18000 kg per year.

There are two distinct species, the white asparagus, the
under the earth grows, and the green shoots of about 15 -18 cm high. About
the advantages of one or other variety is debatable.
While the white asparagus is tender, the green
much more flavor.

Important for the taste of the main court is also
the quality of the ham. One should not shy away
a little more money for a good ham and delicate issue - the latest
forget to eat the extra costs.

Asparagus and peel in a pot with boiling water, so
that the shoots vertically, and the asparagus heads above the water surface
out. Salt and sugar cubes to admit.
About simmer 30 minutes.

Drain asparagus well. Halve crosswise bars and several
bundled on a refractory plate set. With ham slices
show with grated cheese and breadcrumbs.
Darüberträufeln melted butter and grill the cheese melt. With
something Rose paprika powder.

These new potatoes.

Potatoes in boiling water, about 20 minutes to cook.
Drain.

New potatoes with the skin (which most
nutrients) are eaten. Who wants to, it can of course also
peel after cooking.

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