‘Vegetable of kings,’ ‘edible ivory, or simply ‘white gold’ – whatever you call it, white asparagus is synonymous with German cuisine, and at Bauhaus we wait all year for Spargelzeit, or asparagus season! During this short season, Germans enjoy the delicate flavour of this spring vegetable at least once a day. This adds up to a national total of over 70,000 tonnes of Spargel per year!
White asparagus has a deep history of being a luxury vegetable. As far back as 2000 BCE, the vegetable was cultivated by the Ancient Egyptians, the Greeks, and the Romans. Throughout the reign of King Louis XIV, the vegetable gained popularity and was reserved for the tables of the court. It takes three full years for an asparagus plant to produce its first tip.
White asparagus grows underground, surrounded by the earth. This protects the slim stalks from sunlight, keeping them from turning green, while also enhancing the subtle natural flavours. Rich in nutrients and low in calories, you can feel good about taking full advantage of Spargelzeit!
At Bauhaus, we’re serving white asparagus soup, as a side dish, or as an add-on to our beloved wienerschnitzel. It doesn’t get more German than this, so be sure to take part in the magic of Spargelzeit before it disappears for another year!