Literally translated into, it is asparagus season! Spring is the harvest season for asparagus in Germany. During this season, there is this invincible asparagus craze that transforms almost every German into an asparagus-eating-mode. You can find in almost every German eateries, from the smallest brauhaus to some noble five-star restaurants, offering their own Spargelkarte, asparagus menus.

I’ve come to learn eating asparagus when I get to know my bf’s family, where homemade noodle is still served. Before that, I swear I’ve never even bothered to find out how it tastes like! I think I’ve never seen asparagus sold at pasar (wet markets) in Malaysia. I guess probably they can be found nowadays at the corner for imported groceries at some chain-store supermarkets back home. One bite of these succulent asparagus is enough to make you asking for more. Sometimes I like eating it simply with melted butter. However, my favorite asparagus menu is when it is cooked with a thick, hollandaise-like sauce served together with some fluffy, homemade pancake. Yumm…home cooked meal has never tasted better.

I had the honor the other day to finally learn how to make this simple, yet delightful dish from bf’s mom. However one disadvantage when you wanna learn to cook from someone who has cooked the dish countless time is that they can never tell you exactly how much flour or the amount milk used. She can tell whether the pancake batter needs more flour or whether there is a need to add more butter just by look and taste.

Guess I’ll just have to try it out myself .