Today’s linner …
You may know that asparagus is huge in Germany. The season starts now and is very much anticipated. I know it’s kind of unpatriotic but my first Spargel of the season didn’t come from our town, but a small village in the Palatinate. We had a chat at work the other day and my secretary told me that a farmer in her town grows the best asparagus in the region. I ordered to kilograms (at 16€/kg, which is pretty decent for the early season). So …
2 kg of very fresh asparagus, just peeled and the trimmings cooked into a braising stock with salt, sugar, lemon and butter. I eat one or two raw as a cooks treat. They burst with liquid and flavor.
Also as a cooks treat: a Duvel 🤗
Schnitzel for DW and the in-laws (the love for Spargel seems to had difficulties crossing the alps) …
The works …
New baby potatoes (Drillinge) with caraway …
Veal Schnitzel …
The star of the show, accompanied by cured pork loin (Lachsschinken), Bastīrma (kind of Pastrami), Tirolean Speck and cured pork neck (Coppa) …
Homecured salmon …
Everyone else had a Scheurebe Auslese, I had a Duvel …
Oh … and sauce Hollandaise ad libitum ☺️
And later - for the gentlemen of drinking age: Auchentoshan 18 …
No dessert. None needed. No complaints 🤗
