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White Asparagus Season


White asparagus with side dish
White asparagus with side dish © Bavarian Ministry of Nutrition, Agriculture and Forestry

A symbolic ceremony digging out of the first white asparagus plants at the beginning of April officially opens asparagus season in Bavaria. The tasty and healthy vegetable, considered a delicatessen in North America, is on sale everywhere in the Land until the end of June.

The sprouts like it sandy and humid, and the most important production area is that of Schrobenhausen in Upper Bavaria – though Franconia and Lower Bavaria also have their lot of asparagus producing farms. With over 6400 acres, asparagus has become the widest vegetable cultivation in Bavaria.

Harvested by hand, sprout after sprout, and usually sold the same day, white asparagus can be prepared in many different variations: as a cold salad with nothing but oil and vinegar, or warm with melting butter or Sauce hollandaise, rolled into ham or Pfannkuchen (a sort of pancake), or simply as a soup. To enjoy it even more, a dry white wine will be the best accompaniment.

As the farmer’s rule dictates, Kirschen rot, Spargel tot(“asparagus is dead when the cherries are red”) – therefore the harvest usually comes to an end by late June.

Source, learn more: www.muenchen.de/essen-trinken (in German,
also pictures of the 2012 opening ceremony on Munich's Viktualienmarkt)