White asparagus season stampedes Germany

Photo by Sharon Holton-Schmitt

I know it's Spring in Germany because the weather is warmer, the almond and cherry trees are in bloom and I see a roadside stand with a sign 'Spargel zu Verkaufen' German for 'White Asparagus for Sale'. The much anticipated white asparagus, is a vegetable Germans feverishly wait for. So much so that you know you have a good friend when they invite you out for a Spargel dinner.

The white speared delicacy is only available for approximately two months of the year from April to June 24th. The season ends promptly on June 24th in conjunction with the birth date of St. John the Baptist. Germans generally eat foods of the season and since it is illegal to sell or buy  white asparagus after June 24th, people get a little crazy about their long white spears.

White asparagus differs from its green sibling because the vegetable tips should never see light otherwise photosynthesis takes place and you get green asparagus which tastes totally different from white asparagus or white asparagus with purple tips which goes into the class 2 or 3 bin.

White asparagus is not only is nutritious and delicious but has a has a cleansing effect one commonly needs to rid the body of winter toxins and put the bounce back into your step.

Spargel is a relatively expensive vegetable because the price is based on the form and thickness, the freshness of the spear, and the labor intensive work it takes to painstakingly pull the spear from 35 centimeters of covered ground without breaking it.

There are different classes of the white stuff as seen in the prices; expect to pay anywhere from 4 to 8 Euros a kilo. The weather also plays a dominate role in the price because the harvest needs the right combination of sun and rain. The outer parts of the spears must be carefully peeled away without breaking the spear, so you pay also for the peelings. If you have a compost, just place the peelings there to help promote soil production.

If you don't have the white asparagus cooking gear, yes, a true white asparagus connoisseur needs special equipment such as an asparagus cooker (a tall upright pot), a sharp asparagus peeler, and a wire whisk for making fresh Hollandaise sauce; then head to a local restaurant to enjoy asparagus with fresh German potatoes and perhaps a piece of salmon. Make a reservation ahead of time as people pack the restaurants to enjoy the hearty meal.

Schwetzingen, located in Southwest Germany is known as the Spargel capital and even has a festival celebrating the vegetable and of course a Spargel queen. If you are in the region this spring or plan a trip to Germany next year make sure you are here during the Spargel season.