White asparagus, image lecker.de
‘”Spargelzeit” is here again. White asparagus, this most noble mouthwatering vegetable and seasonal specialty is always worth waiting for.
And we will wait for it. We will resist buying early imports, and hold out for the locally grown white stalks who start showing up in mid April and sweeten many a German Sunday meal until the season ends on June 24. (Note: It is important to give the asparagus plant enough recovery time to form enough shoots for the next season.)
It is a longstanding tradition in German families to serve white asparagus on special occasions, like Mother’s Day and Pentecost which fall into this spring favorite’s harvest season. And it can be enjoyed so many different ways. It takes very little effort to make a delicious meal with asparagus. Young potatoes, liquified butter seasoned with nutmeg and a sprig of parsley will do. White asparagus pairs well with prosciutto, lox or salmon, schnitzel, steak, eggs – and is utterly delicious served as a soup.
From spargelseiten.de, here is a recipe for a classic cream of asparagus soup:
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Ingredients
Preparation
German white asparagus, image Karin Christensen
White asparagus comes in different price ranges depending on quality, but is generally more expensive than the green variety. And we happily fork over the euros because white asparagus season is short and only fresh from the ground is it at its best.
Asparagus, unless drowned in butter, is also good for you. It contains 95g water, 1.7 g protein, 0.1 g fat, 1.5 g carbohydrates, as well as potassium, phosphorus, calcium, sodium, and the vitamins A, B1, B2, C and niacin.
Well then, enjoy it while it lasts. I know I will. And that alone is worth a trip to Germany.
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