Asparagus / Salsify

13. May 2017

Serves 4

Five Ingredients, one dish

  • 8 Stalks of premium white asparagus from Teltower Rübchen (2 per person)
  • 6 kg Salsify
  • Golden linseed oil from Ölmühle an der Havel
  • 24 Leaves of ground ivy
  • A pinch of salt from Saline Luisenthal in Göttingen

 

 
White asparagus has come to represent German cuisine like no other product. We are proud to draw our share of this “white gold” from Teltower Rübchen. This farm works solely with the rhythms and products of nature: no plastic wrapping to speed up the process, and nothing but horse dung as fertilizer. We keep our role to a minimum as well by adding only a reduction made from the salsify itself. The root is washed and juiced, even the peel is left intact. Following juicing, the liquid is reduced from 20 liters down to 2 liters. Nothing further is added. The reduction is left completely alone. The highly concentrated flavor that results can be compared with soy sauce. The bitter accents of the ground ivy leaves infuse the dish with an almost al dente texture. Less is more, but always with an eye (and a taste) for the finest quality, presented in such a way that each ingredient shows its full potential — like all of Micha Schäfer’s cooking.

 

 

Preparation:

 

Black Salsify:
Wash and juice the salsify. Press the juice through a sieve, and then reduce it further until it becomes a paste. This process can take several hours.

 

Asparagus:
Peel the asparagus and simmer the peels in water with a pinch of salt to make an asparagus stock. Simmer the asparagus stalks for 6 minutes at 60 degrees Celsius until just firm, then drain. Marinate with golden linseed oil and a pinch of salt.

 

 

Plating:
Serve the asparagus piping hot, on a pre-warmed plate if possible. Drizzle a spoonful of the salsify reduction, and strew a bit of the ground ivy on the plate. Serve immediately.

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Asparagus / Salsify

13. May 2017

Serves 4

Five Ingredients, one dish

  • 8 Stalks of premium white asparagus from Teltower Rübchen (2 per person)
  • 6 kg Salsify
  • Golden linseed oil from Ölmühle an der Havel
  • 24 Leaves of ground ivy
  • A pinch of salt from Saline Luisenthal in Göttingen

 

 
White asparagus has come to represent German cuisine like no other product. We are proud to draw our share of this “white gold” from Teltower Rübchen. This farm works solely with the rhythms and products of nature: no plastic wrapping to speed up the process, and nothing but horse dung as fertilizer. We keep our role to a minimum as well by adding only a reduction made from the salsify itself. The root is washed and juiced, even the peel is left intact. Following juicing, the liquid is reduced from 20 liters down to 2 liters. Nothing further is added. The reduction is left completely alone. The highly concentrated flavor that results can be compared with soy sauce. The bitter accents of the ground ivy leaves infuse the dish with an almost al dente texture. Less is more, but always with an eye (and a taste) for the finest quality, presented in such a way that each ingredient shows its full potential — like all of Micha Schäfer’s cooking.

 

 

Preparation:

 

Black Salsify:
Wash and juice the salsify. Press the juice through a sieve, and then reduce it further until it becomes a paste. This process can take several hours.

 

Asparagus:
Peel the asparagus and simmer the peels in water with a pinch of salt to make an asparagus stock. Simmer the asparagus stalks for 6 minutes at 60 degrees Celsius until just firm, then drain. Marinate with golden linseed oil and a pinch of salt.

 

 

Plating:
Serve the asparagus piping hot, on a pre-warmed plate if possible. Drizzle a spoonful of the salsify reduction, and strew a bit of the ground ivy on the plate. Serve immediately.

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