Asparagus and seasoned eggs steamed in individual ramekins
The name of this German recipe comes from Schwetzingen. This is a town located in the northwest part of the German state of Baden-Würtemburg, very close to the cities of Heidelberg and Mannheim.
One of the major seasonal tourist attractions in this area is the Baden Asparagus Road. The road starts in Schwetzingen and stretches to Lichtenau-Scherzheim covering a little over 86 miles. Gourmands and tourists alike flock to this area in April to June of every year during harvest season for "spargelzeit" (Asparagus Time) to seek out the fresh white asparagus variety. Only small amounts of white asparagus are exported from Germany. Most of this domestically grown vegetable is consumed fresh. So it's little wonder many recipes containing asparagus are from this region.
White asparagus or "white gold", as the Germans refer to it, is mostly harvested from this area. It is also the variety traditionally used in this recipe. However, I substituted the green version for the recipe below and it worked just fine. If you can find fresh white asparagus, by all means use it.
A lovely recipe for breakfast, brunch or a light lunch. I took the spice up a notch by using smoked paprika instead of the traditional regular, leaving that choice up to you. In a pinch, you can also use canned asparagus pieces (white or green) but the steamed version gives the dish extra crunch.
See Also
Scrambled Eggs with Wild Asparagus
Asparagus with Poached Eggs and Hollandaise
Creamed Asparagus and Hard-Cooked Eggs
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