The main type sold is the white one. Asparagus, mountains of buttery, white asparagus. I love white asparagus season here in Germany. Tie white asparagus in bundles of about 6 spears each. Asparagus were introduced to Germany by the Romans but only really took root 🙂 about 250 years ago in when it began to be mass-cultivated. It has to do with the deliberate harvesting process. With the first tips surfacing across some … The only difference is that the green one grows in the traditional way (exposed to light), while the white matures underground. In Germany, Spargel is the term for asparagus, but it really is more commonly used to refer to the white variation which is so popular here. White asparagus is no different than regular asparagus, expect that it is grown underground in little mounds. Facts: 6.7 oz. Bring water to a rolling boil in a large pot, season with fresh lemon, table salt and white sugar (to taste). The soup is exceptionally delicious and has a very light taste. It really does come in all shapes and sizes as shown below. It arrived in Germany via the monasteries sometime in the 1540s. German restaurants do specialize in asparagus during the season (it started a week or two ago), some having multi-page special asparagus dish menus, the largest one I've seen being over 20 pages. Along with cream blob and fresh chives, it’s one of the most popular dishes in the white asparagus season. earthed up; without exposure to sunlight, no photosynthesis starts, and the shoots remain white. "White asparagus is cultivated by denying the plants light while they are being grown" . [citation needed] White asparagus is the result of applying a blanching technique while the asparagus shoots are growing.To cultivate white asparagus, the shoots are covered with soil as they grow, i.e. White asparagus is very popular in Europe and western Asia. Almost 80% of German production is white asparagus. When you want to know which white asparagus dish is the most popular in white asparagus season in Germany, that is the one: White Asparagus with Boiled Potatoes, Ham and Sauce Hollandaise. Every good restaurant always sells a few white asparagus dishes. A lot of care goes into harvesting and preparing white asparagus, or spargel, since it is, for the most part, harvested by hand in Germany. White asparagus with sauce hollandaise served with new potatoes and cooked ham, the most popular German white asparagus recipe. Unlike green asparagus, the white variety needs to be peeled before being cooked. It is graded by size with the thickest spears being highly prized and the most expensive. In Germany, white asparagus (weißer spargel) is celebrated (literally) with festivals from April to June. The Journey of the Spargel to Germany and Today before 500 BC: It may have come first from China, but also in Greece and Persia it was like the wild asparagus of today and used for medicinal purposes. Product of Peru. 2) Asparagus in Germany usually means the white variety. In the Netherlands, white asparagus is predominately grown in sandy loams and in Germany in clay loams. Only when harvested do the farmers lift the cover bit by bit. News German 'white gold' asparagus sprouts early. Directions: Make sure you peel white asparagus before you chop it into small pieces. ½ tbsp White sugar ½ Fresh lemon Method: 1. Going wild for the white stuff. To obtain the white, tender and somewhat sweet version of asparagus, farmers limit the plant’s light intake, burying it like a treasure under mounds of soil. A Culinary Tour in Germany: Stalking White Asparagus in Baden-Wuerttemberg . Green and purple asparagus is available, but most only buy the white, claiming that it's the most flavorful. Asparagus mounds are wrapped in a large foil sheet. The Germans really do go bananas for white asparagus. Baden-Wuerttemberg is Germany’s third largest state and home to the famed Black Forest, the premier spa town: Baden-Baden, Cuckoo Clocks and one of the most productive asparagus regions in Germany.Located in southern Germany and west of Bavaria, Baden-Wuerttemberg also borders France in the west and … This jarred white asparagus is as delicious as it is beautiful! 3. A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. To establish an industry, appropriate trialling and evaluation under Tasmania’s particular 2. the Netherlands and Germany. Perfectly tender, we love eating this with cheese, tossing in salads or serving hot with Hollandaise sauce! Traditional German Creamy White Asparagus Soup makes a perfect starter for any meal! 190g. During this period, Germans consume approximately 70,000 tons of this elegant pale vegetable. Asparagus farmers have thus devised a clever way of accommodating its special needs. During Spargelzeit —’asparagus time’, which starts sometime in April but ends exactly on June 24th—Germans eat their way through 125,000 tonnes (138,000 tons) of the stuff, half of which is bought at roadside stands or in markets. German White Asparagus Recipe. Another salad that seems to be a bit of a modern classic round this part of Germany (if not elsewhere) is a white asparagus salad with strawberries 17. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. It is white asparagus season here at Eckert’s in Belleville and across the globe, in Germany. 1 1/2 -2 lbs white asparagus, peeled and cut into 2 inch pieces, heads reserved 6 cups broth, either chicken or vegetable 1/2 cup half and half cream salt and fresh ground pepper, to taste dry white wine, to taste parsley or rosemary, for garnish. Asparagus Season in Germany. A lot of care goes into harvesting and preparing white asparagus, or spargel, since it is, for the most part, harvested by hand in Germany. There are many asparagus fields on either side of the Rhine River in Baden-Wuerttemberg and the Rhineland-Palatinate , the warmest regions of Germany . The Netherlands, Spain, France, Switzerland and especially Germany are all big White Asparagus consumers. Lack of photosynthesis supposedly keeps the stalks a little sweeter and more tender. Although white asparagus from Mexico or California is available in the US almost throughout the year, its taste and texture does not reach the quality and aroma of its counterpart from Germany or France. Apple and Grape harvests symbolize Autumn in Germany, and Spargelzeit, the two month white asparagus season, is an eagerly anticipated sign of spring.Depending on the weather, the season for asparagus begins some time in April and lasts until St. John the Baptist’s feast day June 24, and for those weeks the country is gripped by ‘Asparagus Fever’. 400 BC: Hippocrates mentioned wild asparagus as a medicinal plant in his writings. Tasmania has a combination of both soil profiles. A whole lot of love goes into growing, harvesting and preparing white asparagus, so if you’re in Germany during Spargelzeit (white asparagus time), I wholly recommend embracing the madness and eating as much of it as you can! Today, one of our culinary instructors, Sabine Vaughn, taught me how she grew up eating white asparagus in Germany. Adhering to the farmers’ rule: “when cherries are red, spargel is dead,” the season of harvesting and eating white asparagus (spargel) begins annually in mid-April and ends on June 24th, St. John day. White asparagus, often called the royal vegetable, white gold or edible ivory, is the same plant as green asparagus. Asparagus season has been known to put Germany into a spin. A luxurious dish of white asparagus with sauce hollandaise, this recipe celebrates its short season in Germany. She replicated her mother’s traditional recipe for boiled white asparagus accompanied with ham, parsley and boiled potatoes. In the UK, white asparagus is grown in the the Evesham Vale area in Worcestershire but the majority of fresh white asparagus comes from the Loire Valley in France and Germany. 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