potato salad with (green)* asparagus *Asparagus (German=Spargel) can be either white or green. In Germany when one says asparagus they mean the white variety. Otherwise they say green asparagus. In the U.S. asparagus means green unless otherwise specified. Green was almost unknown in Germany until about 20 years ago. I remember my early years here when I sang the praises of green asparagus everyone thought I was either pulling their leg or that I was just another hamburger-eating American who didn't know a thing about good food. In the past few years the green kind has become ever more popular. In comparison I think the white is rather bland in taste. The Germans are real asparagus lovers. During the season (April to June) friends are often invited over to asparagus meals and asparagus can be found on the menu of every restaurant. Traditionally, asparagus are eaten with butter or hollandaise sauce, boiled potatoes and thin slices of one of the many varieties of smoked or cured ham that are produced here. 1½ lbs potatoes 1 lb asparagus 1 red onion, diced 2 - 3 scallions, sliced in thin rings 1 handful chervil leaves 2 tablespoons  pine nuts, roasted 4 tablespoons white wine vinegar 2 tablespoons vegetable or chicken stock 4 tablespoons olive oil ice water 1. Boil the potatoes. 2. Snap off the tough asparagus ends or peel if necessary and cut into 2 inch long slanted pieces. Set the tips aside. Drop the rest of the asparagus in boiling salted water and boil for 5 minutes. Add the tips and boil for about another 5 minutes or until the asparagus is tender but still has some bite. Drain off the water and drop the asparagus immediately into the ice water—this stops the cooking process and preserves the bright green color. 3. When the potatoes are done pour off the water and let them cool just enough so that you can peel and slice them. 4. Put the sliced potatoes, diced onion, scallion rings and roasted pine nuts in a salad bowl. Season with salt and pepper, add the vinegar and broth and mix well. Finally add the asparagus and chervil, pour in the olive oil and mix well once again. Serve immediately. back