Struenkchen

A more wonderful asparagus recipe:

Heat the butter, stir in the flour and extinguish the roux with clear soup. Pour in the milk and add the drained asparagus stalks. After cooking, season the strukchen with salt, pepper and nutmeg. It can be served with sola bones or also with meat loaf.

Selchkaree Struenkchen’ (also called summer divia, asparagus salad or lettuce) is a rare salad speciality from grandmother’s kitchen. In addition to the crunchy, firm leaves, it is mainly the 5-7 cm thick stalks that are used, which are tasty and tender. They are either peeled and cooked like asparagus spears with Dutch sauce or steamed and baked with cheese. ‘Selchkaree# leaf lettuce grows uncomplicatedly, is robust and can be harvested over many weeks. Including stalks, the plants reach about 50 cm in height.

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