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If you’ve been in Germany for a while, you’ve no doubt discovered the German love affair with celebrating life deliciously. From the wine festivals which crop up in the summer to rowdy Oktoberfests, there’s usually a seasonal party somewhere. One of the most popular harvests is near its tail end –“Spargelzeit.” Also known as asparagus season, “Spargelzeit” regales the rarer white-stalked vegetable. The season ends June 24, coinciding with the Christian celebration of St. John the Baptist.
A little history
Germany’s penchant for the pale vegetable dates back to the 1600s. Prince Karl Ludwig is said to have been so enamored with the white stalks, he had them planted on the castle grounds in Schwetzingen to serve his guests in the spring. However, in the 19th century, the popularity of “Spargel” exploded once the canning and preserving methods were perfected. No longer was this nutrient-dense veggie reserved for royalty.
Today, “Spargel” is planted is crops along the 750-kilometers long Spargelstrasse, or Asparagus Road, from Beelitz (near Berlin in the northeast) to Bruschal (in the south near Heidelberg). Known as “white gold,” this particular type of asparagus is rare due to the difficulty of growing and cultivating. “Spargel” is grown entirely underground beneath mounds of soil and must be harvested carefully by hand. It’s a labor of love that results in more than 100,000 tons being consumed nationally each year.
Schwetzingen
Nestled between Mannheim and Heidelberg sits the self-proclaimed “Asparagus Capital of the World” — the city of Schwetzingen. Famous not only for its majestic castle, this small metropolis celebrates the white asparagus with gusto. “Spargelfest” kicks off a two-week revelry with the “Spargellauf” — a running event offering 5-kilometer, 10-kilometer and half-marathon distances. Lasting approximately two weeks at the height of the season, the festival also offers cooking demonstrations and workshops during the weekends, plenty of vendors and activities, as well as the crowning moment of the coronation of the “Spargelfrau,” or Asparagus Queen, on the last Saturday of the fest.
Just eat it
Once you see the lovely white asparagus begin gracing seasonal menus, it’s time to dig in. “Spargel” is best eaten right after it’s harvested. Not as bitter or pungent as it’s green sibling, it’s most often served alongside ham and potatoes with a dollop of velvety, rich hollandaise sauce on top. You’ll also see it as a topping on savory “Flammküchen” or turned into a deliciously creamy soup. If you want to try preparing it yourself, be sure the tips and stalks are firm and intact. Peel the stalks and pop them into steamer until tender. Serve with a little drawn butter and your taste buds will thank you. Even if you’re not a fan of the green variety, embrace the moment and give the sweeter, more mellow “Spargel” a try.
