Uyen Ninh eats only white asparagus for 24 hours (German Cooking Challenge with @uyenninh)​

0:00 The Germans are on to something!

0:03 Damn, it's good!

0:04 Hi guys, I'm Uyen and welcome back to YouTube's YouTube channel.

0:08 Today, YouTube let me take over to show the world a beautiful German tradition.

0:13 Spargelzeit!

0:14 The Germans came up with many different ways to cook

0:17 asparagus and I do want to try and test them out.

0:20 So in this video, we're going to do

0:21 a challenge that I saw several times on YouTube already.

0:24 We're going to cook and eat nothing but asparagus

0:27 dishes for a whole day like a true german.

0:31 true german.

0:31 Let's go!

0:32 What is the most popular asparagus dish in Germany?

0:36 In my humble opinion,

0:38 I think it has to be the asparagus dish with hollandaise sauce.

0:41 First thing first, Germans prefer white asparagus way more than green asparagus

0:45 so we are going to cook most of the dishes with this one.

0:48 Okay now we need to boil this with some salt, sugar and butter.

0:56 I've been a YouTuber for some years and I've made

0:58 countless shots about what I find funny about German food.

1:01 There are a lot of materials for it.

1:04 Still, when it comes to potato,

1:06 I think the German have perfected every single way to cook it.

1:10 So nothing but respect there.

1:11 Sadly for this recipe, we're just going to boil it.

1:14 Not very creative here.

1:16 And to honor the German efficiency,

1:18 I'm going to make the hollandaise sauce from the store-bought

1:21 bag because nobody has time to make it from scratch.

1:24 Oh, look how smooth it is.

1:27 I am low-key scared of how the Germans would

1:29 judge my asparagus because they take this dish really serious.

1:33 But if being a YouTuber has taught me one thing,

1:36 is I have to put myself out there and accept the criticism if needed.

1:41 So let's go!

1:42 And here we have it!

1:44 A beautiful German asparagus dish.

1:49 Okay, first of all, I cooked the asparagus too soft, not a little bit.

1:53 Hmm, I mean it's mostly just boiled stuff so I don't know what I was expecting.

1:58 Definitely not as good as what I have in the restaurants.

2:02 Very underwhelming.

2:04 I would rate this 6 out of 10.

2:07 The next dish confused me deeply because although I ate it several times,

2:12 I did not know that's how the Germans make it.

2:15 It is cream asparagus soup.

2:17 Let's get started.

2:19 First of all, we need white asparagus.

2:22 And then we're going to peel them as usual.

2:24 But this time you have to keep the peel.

2:27 And anything that you cut away, keep it, don't discard it, okay?

2:29 Now you're going to collect all of the...

2:34 How's it called?

2:34 The peel.

2:35 We're going to boil it to get a broth.

2:39 I don't know why I don't know.

2:41 The Germans are not known for being wasteful.

2:44 So a little bit of salt, a little bit of sugar, two chunks of bio lemon in here.

2:51 And then a bunch of water and now we're going to heat

2:54 it up and cook it for 15 minutes in medium heat.

2:57 Do you know Germany has asparagus queen?

2:59 Every year the local farmers would vote for a queen and she would join events,

3:06 go to television and promote asparagus to the whole nation.

3:15 What?

3:18 The Germans are onto something.

3:20 Oh my God.

3:21 I'm not sure if this is too few, but it's all I have.

3:25 You're going to work.

3:26 You're going to make it creamy, you hear me?

3:36 Guys, it's sticky.

3:37 It is sticky, that's good, that's good.

3:40 Need to blend it, be right back.

3:42 Okay, I got it.

3:45 I am very very hungry now.

3:56 Guys, somebody hire me.

3:59 I'm so good at this.

4:01 This is so freaking good, oh my gosh.

4:04 And I'm telling you this is not my normal reaction when I eat my food, okay?

4:07 I'm normally very critical with what I cook.

4:09 The asparagus jam does nothing for the dish, okay?

4:13 Do not even keep it.

4:15 Just blend everything.

4:16 10 out of 10.

4:17 10 out of 10.

4:20 What is the weirdest asparagus dish that you have ever heard of?

4:22 For me, it's asparagus ice cream.

4:24 Is it super popular in Germany?

4:26 No, but it is out there.

4:27 People are selling it and I want to try it.

4:30 So we're going to make it today.

4:32 All you need to have is milk, whipping cream,

4:35 sugar, and a 200 euros ice cream machine,

4:38 which I bought for this purpose and for future experiments too.

4:41 Okay so most of the recipe I found

4:43 on the internet said that we should use green asparagus

4:47 and somehow I am highly skeptical about this because

4:50 green asparagus has a very strong taste and smell.

4:53 So for the sake of science, we're going to try both flavors.

4:59 We have the white asparagus and the green asparagus as well.

5:07 We're going to do the soft test now.

5:10 It is insanely soft.

5:12 And it tastes like you shouldn't put this into ice cream.

5:15 Mm-mm.

5:16 You know what?

5:17 Just eyeball it.

5:19 It's going to be fine.

5:20 I am not the biggest fan of measuring things.

5:23 80% of the time, it works out for me.

5:26 So that's why I never measure anything.

5:31 You know, up to the 19th century in Germany,

5:34 Spargel used to be the food just for the elite because it's very hard to grow.

5:38 It just went mainstream recently and somehow, dare I say,

5:42 it has become the country's most beloved vegetable.

5:46 A little bit of lemon.

5:47 I hope you're doing whatever your job is.

5:50 And now we're going to freeze it in the freezer for 24 hours.

5:54 I am back.

5:56 The ice cream is ready.

5:58 It is rock hard.

5:59 You guys hear it?

6:02 okay you put it in here let's see Nah, nah,

6:18 the green asparagus is Maybe the white one is better It's good,

6:30 it's smooth, it's creamy.

6:31 I can eat this.

6:33 I cannot eat the green one.

6:35 I'm gonna give the white asparagus ice cream 9 out of 10.

6:40 Very surprised by how it turned out.

6:44 What I can confidently say right now is

6:46 that the amount of Spargel I ate today is enough

6:48 for like a whole week so I'm not gonna

6:51 touch it for the next seven days for sure.

6:53 Before I go to digest all of the the Spargel, I wanna give a quick shout out

6:57 to some of my favorite German creators on YouTube:

7:01 Kurzgesagt, Pocket Hazel, Betel, and Plankton.

7:04 You can check them out on the link in the description below.

7:07 Big thanks to YouTube for letting me take

7:09 over and talk way too much about Spargel.

7:11 Go check out YouTube's latest channel art: if you look at the banner,

7:14 you might spot a few of the dishes that we made today.

7:18 Thank you very much for watching.

7:19 Bye bye!