Asparagus time is schnitzel time! We present 3 great recipes with classic, vegetarian and vegan schnitzel.

Instructions & tips for cooking asparagus

This delicious spring vegetable is delicious and packed with healthy nutrients. With the following instructions and our tips, you’ll cook top-notch asparagus.

You will need these ingredients for 4 servings of asparagus

  • 2 kg asparagus (fresh)
  • 1 tablespoon butter (or cooking oil)
  • 2 tsp. salt
  • 1 tsp lemon juice (fresh)
  • 1 tsp sugar

Instructions for cooking asparagus

You have a choice of green, purple or white asparagus. Green and purple asparagus is harvested above ground and comes in contact with sunlight, whereupon it turns color. White asparagus is stung underground and is therefore pale in color; it must be peeled, unlike green or purple asparagus.

#1 Peel asparagus

This step only occurs if you’re using white asparagus.

Here’s how to peel asparagus: Take each asparagus spear individually in your hand so that one side of the asparagus is facing you. Now, using an asparagus peeler, peel the asparagus spear from the top of the asparagus spear down to the end of the asparagus spear in an up-down motion.

Now carefully turn the asparagus in your hand until a new, unpeeled side of the asparagus is facing your direction, which you will now peel. Repeat until the asparagus is completely peeled.

When you have peeled all the spears, cut off the ends of the asparagus spears (about 2-3 inches) as they are usually dried out and woody.

#2 Put the asparagus in boiling water

Heat water in a pot until it begins to simmer. Important: Don’t add too much water to the pot, just enough to wet the asparagus spears with hot water. Add butter, sugar, lemon juice and salt and now carefully add the spears to the pot. If the spears are too long for the pot, you can also cut them into pieces.

#3 Cook the asparagus for 10-15 minutes

Close the lid of the pot and let the asparagus simmer for 10 to 15 minutes. Lower the stovetop temperature to a minimum while you do this so that the asparagus is gently cooked and not overcooked.

Then, using two spoons, lift the asparagus spears out of the pot one spear at a time, let them drain briefly over the open pot, and then place them on a plate. The asparagus is now ready to serve.

Tips for buying asparagus and cooking asparagus

To make your asparagus dinner a pleasure, we’ve put together these tips:

  • You can recognize fresh asparagus by the fact that the spears look juicy and plump. White asparagus shines beautifully, while the colors of green or purple asparagus are vibrant.
  • You can recognize old asparagus by the fact that it has cracks and open heads. In this case, you should look elsewhere for fresh asparagus.
  • Store asparagus in the refrigerator for as short a time as possible. Ideally, you should cook and eat it the day you buy it. If you do want to store it, wrap it in a damp tea towel and store it in the crisper to keep it fresh for up to three days longer.
  • You can also roast asparagus, depending on the variety of asparagus (white, green or purple) it will take different amounts of time, but on average 10 to 12 minutes. Use butter or a high-quality oil for this and remember to peel white asparagus first!
  • You can wrap cooked or roasted asparagus stalks in aluminum foil and keep them warm in a mini-oven at 100 degrees until the other ingredients such as cutlets or potatoes are ready.
  • A perfect accompaniment to asparagus is hollandaise sauce or béarnaise sauce, two butter sauces that you can make yourself or buy ready-made.
  • You can easily make a delicious asparagus soup from the asparagus water. For this, sweat butter in a hot pot and add flour to make a so-called roux. Then add the asparagus water and cream until you have a creamy soup. Refine the soup with nutmeg and a pinch of salt. Enjoy your meal!

Now let’s move on to the cutlet dishes, asparagus and potatoes are perfect healthy side dishes for all of them. We recommend that you peel the potatoes and boil them in salted water before preparing asparagus and schnitzel, as they take the longest to cook.

#1 Schnitzel (classic)

There are two classic types of schnitzel: veal schnitzel (expensive) and pork schnitzel (inexpensive). Chicken schnitzel is also a popular variation. All types of schnitzel can be prepared in the same way, we will show you how.


  • 4 cutlets of veal or pork (from leg or rump, the highest quality is the so-called veal topside)
  • 2 eggs
  • 1 lemon
  • 125 g breadcrumbs (best from the bakery)
  • 100 g flour
  • 100 ml oil (vegetable)
  • 3 tablespoons clarified butter
  • 1 tsp. salt
  • 1 tsp pepper


Preparation time: 20 minutes

Prepare three bowls or deep plates:

1x with flour
1x with breadcrumbs
1x for the freshly beaten eggs (later)

1. Place schnitzel between two cling films and pound the meat. If you don’t have a meat tenderizer, you can also use a pan or a pot for this purpose and pound the schnitzel with the underside of the pan or pot.

Why pound? Pounding ensures that the schnitzel is nice and flat and the meat is tender. The cling film prevents the fine meat fibers from being destroyed in the process, plus it makes for better hygiene.

2. Beat eggs in the bowl or deep plate, season with salt and pepper.

3. Take beaten meat and press it firmly into the flour from both sides.

4. Briefly place the meat in the beaten egg mixture and turn it over until it is covered on both sides.

5. Place meat in breadcrumbs, but do not press. Instead, gently turn and keep dredging the breadcrumbs over the meat until the surfaces are evenly coated with them.

6. Put plenty of oil and clarified butter in a frying pan and heat pan.

7. Add schnitzel to pan one at a time, when it sizzles, the oil and clarified butter mixture is hot enough. Fry each Schnitzel for about 2 minutes on each side, then remove from pan and serve.

#2 Vegetarian Schnitzel

On the table, the vegetarian schnitzel comes in a version made from celery. Ingeniously simple to make and so delicious!


  • 1 celery or kohlrabi tuber
  • 2 eggs
  • 1 lemon
  • 125 g breadcrumbs (preferably from the bakery)
  • 100 g flour
  • 1 tsp salt
  • 1 tsp pepper


Preparation time: 15 minutes

Prepare three bowls or deep plates:

1x with flour
1x with breadcrumbs
1x for the freshly beaten eggs (later)

1. Peel celery or kohlrabi bulb and cut into slices (about 1 cm thick).

2. Beat eggs in the bowl or deep dish, season with salt and pepper, pull celery or kohlrabi slices through the egg mixture.

3. Press the slices, wetted with egg, firmly into the flour on both sides.

4. Then pull the slices through the breadcrumbs.

5. Heat the pan and fry the vegetable slices until golden brown.

Tip: If you blanch the celery or kohlrabi slices in hot water shortly before frying, they will cook faster.

#3 Vegan Schnitzel

Ready for a delicious oatmeal schnitzel that will make your mouth water? Then get to know the perfect recipe here!


  • 150 g oatmeal
  • 50 g flour
  • 150 ml vegetable broth
  • 50 g breadcrumbs (best from the bakery)
  • 20g sesame seeds
  • 50 ml oil (vegetable)
  • 1 clove of garlic
  • 1 shallot
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika powder (sweet)


Preparation time: 15 minutes

1. Put oatmeal in a blender and grind to a fine powder. If you don’t have a blender, you can alternatively buy oatmeal powder.

2. Finely chop the garlic and onion and add them to the oatmeal powder along with the spices.

3. Add vegetable broth and mix well.

4. Arrange plates with breadcrumbs.

5. Take a handful of the oatmeal-spice mixture and flatten mixture into breadcrumbs, turning until vegan cutlet is completely covered with breadcrumbs. Sprinkle sesame seeds evenly over cutlets and lightly press into breading.

6. Heat oil in pan and fry cutlets in it, turning, until breading has turned a golden brown color.

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