baked (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 the middle of the 80s. 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 variety 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 here with butter or hollandaise sauce, boiled potatoes and thin slices of one of the many varieties of smoked ham that are available. 5 pounds (2 kg) green asparagus 2 cups (500 ccm) crème fraîche ¼ cup (60 g) parmesan cheese pinch of saffron 1 teaspoon butter 1 tablespoon flour salt & pepper juice from half a lemon 1. Peel and trim the asparagus and blanch for 5 minutes. Dip immediately in ice water. 2. With a fork blend the flour and butter together. Mix the remaining ingredients in a saucepan and bring to a boil. Thicken with flour-butter mixture and boil for a few more minutes. Place the asparagus in a baking dish and cover with the sauce. Bake in preheated oven at 450° F (225° C) for about 20 minutes. back