I know what you are thinking….Horse Steaks? Yep, you read it right. Alex and I had a fantastic Saturday morning. We slept in, had a great breakfast of sunny side up eggs, thick cut bacon and German coffee and then made our way into downtown Kaiserslautern to the Farmer’s Market. I had no plans for getting anything specific, just wanted to see what was in season. We had to stop at one of the meat vendors to get Alex’s favorite snack, fleishwurst. As he was ordering some, I saw this sign:
Pferde=Horse. I know there are going to be a lot of weirded out/angry people because of this….but I was excited! I am always willing to try strange, new foodstuffs. No eye balls, though.
I mean, even Gordon Ramsay approves.
So to go along with our in-season white asparagus, we purchased two pferdesteaks for dinner.
The meat vendor told us to flash sear the outside and that would be good enough. The steaks were a bit thin and looked very similar to flank steak. So I heated up my Staub grill pan and cooked them for about 2 minutes on each side for a nice medium rare. While cooking I did notice that they were very pleasantly fragrant. I cook steak quite often and I am used to that nice caramelized beef aroma, but this was like that smell on steroids.
I have to say, these were probably the best steaks I have ever eaten. Normally we are big NY Strip lovers, but the flavor in these steaks was so intense that I almost forgot about the great in-season asparagus we had.
Prosciutto Wrapped White Asparagus
Serves 2
Ingredients:
- 1 lb white asparagus (15-20 spears)
- Prosciutto (get enough so each spear has 1 paper-thin slice)
- handful of chopped Italian Parsley
- zest and juice of 1 lemon
- Kosher salt & freshly ground black pepper
Method:
- Preheat oven to 350 degrees
- Trim off the woody ends of the asparagus (about 2 inches) and peel the body. Peeling thicker asparagus makes it tender and easier to cut.
- Wrap each piece of asparagus in one slice of prosciutto, leaving the tips exposed.
- Place snugly wrapped asparagus on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for about 15-20 minutes, until the prosciutto is crispy and golden brown.
- Garnish with zest & parsley and lemon juice.
The Primitive Palate 