Asparagus season is drawing to a close – every year from mid-April until St. John's Day on June 24th, this short but all the more popular vegetable highlight lasts in Germany. For many, it's a small culinary celebration, as asparagus is considered true spring gold here. White asparagus, in particular, is a German institution – served with potatoes, ham, and hollandaise sauce. But as steeped in tradition as it is, my heart clearly belongs to its green counterpart.
Green asparagus has a more robust flavor, doesn't need to be peeled, cooks faster, and pairs perfectly with modern, light dishes. Unlike white asparagus, it grows above ground – which explains its vibrant color and slightly more robust, nutty taste. It's ideal for stir-fries, grilling, or salads – and adds a fresh touch to many recipes. Furthermore, green asparagus aligns better with my cooking philosophy (quick, aromatic, colorful) and reminds me of okra – similarly firm and versatile.
It's uncomplicated, versatile, and provides the perfect backdrop for exciting flavors. That's exactly what I love: ingredients that are open to new combinations. In this case, with the wonderfully aromatic Penja pepper from Cameroon – a true flavor journey across continents.
A simple yet sophisticated green asparagus salad. Fresh, summery, and with a subtle aromatic twist.
Interesting facts about asparagus
- Season in Germany : Mid-April to June 24 (St. John's Day)
- Varieties : White, green and purple asparagus
- Nutrients : Rich in vitamins C, E, K, folic acid, potassium and fiber.
- Health benefits : Diuretic, digestive, low in calories
- Preparation : Boil, fry, grill, steam, or eat raw in a salad
- Difference between white and green asparagus: White asparagus grows underground, green asparagus above ground and contains more chlorophyll – hence the green color – as well as more aroma.
Interesting facts about Penja pepper – Cameroon's aromatic treasure
- Origin : From the Penja region in Cameroon
- Varieties : White, black, green and red Penja pepper
- Special feature : Grows on volcanic soil – therefore particularly rich in minerals
- Taste : Intense, complex, slightly earthy with citrus notes
- Uses : Ideal with meat, fish, vegetables and also in dressings or marinades.
- Recognition : First African pepper with protected designation of origin (PGI)
- Tip : Best freshly ground – this is how it develops its full aroma.
Penja pepper is not only a high-quality spice, but also a taste of home on your plate – powerful, aromatic, and unique. For me, it's a must-have in the kitchen, especially when I want to bring African spice to European dishes.
Here's how it's done…
Recipe for download
Green asparagus salad with mozzarella, cherry tomatoes and Penja pepper
Ingredients
- 500g fresh green asparagus
- 150g mini mozzarella balls
- 200g cherry tomatoes
- 1 tsp agave syrup (alternatively: honey)
- 3 tablespoons of salad oil (e.g. rapeseed oil or mild olive oil)
- 1.5 tbsp balsamic vinegar (dark or light, depending on preference)
- 1 tsp medium-hot
- Salt to taste
- ½ tsp Penja pepper (freshly crushed or coarsely ground)
Instructions
Prepare asparagus
- Trim the woody ends of the green asparagus. Lightly peel the bottom two-thirds of the spears – this makes them more tender. Then cut the asparagus into 3–4 cm long pieces.
- Heat 1–2 tablespoons of oil in a large frying pan. Sauté the asparagus pieces over medium heat for 3–4 minutes. Then add the cherry tomatoes and a good pinch of Penja pepper and cook for another 2 minutes, until the tomatoes are slightly softened but not falling apart. Season with a little salt. Remove from the heat and let cool until lukewarm.
- Drain the mini mozzarella balls and halve them if necessary.
Mix the dressing
- In a small bowl, whisk together the mustard and balsamic vinegar, then stir in the remaining oil (1 tbsp) and the agave syrup. Season with salt and a little more Penja pepper.
Finish the salad and serve
- Place the asparagus and tomato mixture and the mozzarella in a bowl, drizzle the dressing over it and mix everything carefully.
- The salad tastes particularly good when lukewarm, but is also excellent as a prepared, cold salad – ideal for picnics, barbecues or a light lunch.
