Well, once again it’s ‘Spargelzeit’ here in Germany. Translation: ‘Asparagus Time.’ Allow me to explain…Every year, starting in the month of April until June 24th one can purchase asparagus (the green and the white kind). If you are wanting some asparagus in August, well tough luck, you should have bought it during asparagus time. My husband and I moved to Germany four years ago in the middle of asparagus season and of course had no idea that it was asparagus time. We went to the grocery store for the first time and found the entire entrance to the produce section filled to the brim with asparagus. Then we went out looking for a good place to eat and found each restaurant had a separate asparagus menu with various dishes containing mainly asparagus. This is when my husband and I looked at each other and said, “What is going on here? Are we being punked?” The only word we kept seeing and hearing about was Spargelzeit. I’m pretty sure, it was the first german word my husband learned. Well, it turns out asparagus is a highly celebrated vegetable here and during asparagus season very few households go without eating some asparagus.
After learning a little more about this phenomenon called Spargelzeit, I’ve grown quite fond of it myself. Every year I look forward to April and finally getting to eat some asparagus. You just have no idea how much you like something until you can only have it for 3 months out of the year. Unfortunately my husband cannot be convinced of this celebration and refuses to partake in any asparagus worshiping, but Arik on the other hand, loves the stuff!
That’s why we had ourselves some asparagus this week. This recipe is incredibly easy to make and the great thing is, that it’s a one-dish meal. I know a lot of kids aren’t too fond of fennel, so if that is the case in your family, just leave it out…it still tastes great without. I like to top mine with a little sambal oelek to give it a kick. Well, what are you waiting for? Only 17 days until the end of Spargelzeit, so get out, and get yourself some asparagus!
- 1.3lbs/600g new potatoes
- 6 tablespoons olive oil
- 1lb./500g asparagus
- 1lb./500g cherry tomatoes
- 1 fennel bulb
- 1 organic lime, juiced and zested
- 1lb./400g salmon filets, skinless
- paprika powder
- Preheat the oven to 400℉/200℃.
- Thoroughly wash and dry the potatoes and halve those that are larger. Toss the potatoes with 2 tablespoons of oil, paprika powder, salt and pepper. Place the potatoes on a baking tray or in a large baking dish and bake in the oven for 25 minutes being sure to stir every once in a while.
- Meanwhile, wash asparagus, break off the ends and cut into 1in/2cm pieces.
- Cut fennel bulb in half, cut out the stem or core, and slice thinly.
- Combine asparagus, fennel and cherry tomatoes with 2 tablespoons olive oil, half of the juice and zest from the lime, salt and pepper. Add the veggies to the potatoes and bake for a further 15 minutes.
- Wash the salmon, pat dry, and season with the rest of the lime juice and zest and salt and pepper.
- Reduce the oven temperature to 285℉/140℃. Place the salmon on top of the vegetables and potatoes, drizzle with the rest of the olive oil (2 tbsp.) and put back in the oven for about 10 minutes.