John Myers
Lovers of the fine spears can hardly wait for the asparagus to be harvested. But when is asparagus season – and are there differences between white and green asparagus? Find out here!
When is asparagus time?
The fine stick vegetable has many enthusiastic followers who yearn for the start of the asparagus season every year. Whether classic with ham, potatoes, and hollandaise sauce or refined as a salad with strawberries: asparagus promises a variety of culinary delights. The relatively short season of local goods does the rest to increase the appeal of the precious vegetables. What is not available every day is considered all the more delicious. In Germany, asparagus is harvested from around mid-April, and the asparagus season traditionally ends on June 24th. When exactly the asparagus season begins depends on how the weather develops in spring. Late onset of winter can delay the start of harvest until May. The end date for the sale of white asparagus, on the other hand, is fixed because the plants need time to regenerate. Green asparagus is often available longer – well into July.
Asparagus in winter? Imported goods are available all year round
Due to the growing supply of imported goods, asparagus is available in Germany even before the actual asparagus season begins. Poles are sometimes also available from local regions, which are ready to be harvested earlier due to new, complex cultivation methods. If you want, you can even buy both white and green asparagus in winter – it then comes from well-traveled countries like Peru. Canned goods are also available all year round. For connoisseurs, neither one nor the other is usually an option: they prefer to wait for the asparagus season in spring and enjoy the anticipation.
Tips for buying asparagus
When green and white asparagus are in season, there is a wide range and it is not always easy to choose. Is it worth buying the expensive sticks or is the cheap Greek asparagus enough? The most important criterion for taste is freshness. Dried-out interfaces, brown spots, and heads that are already slightly open are signs that the goods are older. Make sure the bars are firm and crisp, ideally they should squeak when rubbed together. The most even shape and optimum thickness is obtained from asparagus in quality classes Extra and I. These vegetables do credit to the asparagus season and are also pleasing to the eye when served whole. Crooked goods of quality class II or broken asparagus can be used well cut for salads, casseroles, and stir-fries. We have also summarized further information on the popular noble vegetable in the “Asparagus: tips and recipes” section. We hope you enjoy reading and cooking – and of course bon appétit!
Facebook Comments