Ideal weather conditions: "Because asparagus is a steppe plant, the weather in 2018 was entirely to its liking: hot and dry, with an almost endless summer. The plants were able to store a lot of energy, which they are now able to release," explains Simon Schumacher, Managing Director of the Association of South German Asparagus and Strawberry Growers in Bruchsal.

Growth: "An asparagus plant produces an average of 14 spears per year," says Schumacher. At the beginning of the season, one asparagus plant grows about one centimeter per day, in the peak season up to seven centimeters. "The slower the asparagus grows, the more strong it is." This also means a greater danger that it will become woody. If the asparagus grows faster, it has a finer aroma.

New varieties: "There are new varieties that now also have a reddish or violet sheen. The violet asparagus has a slightly sweeter taste than the white one," says Schumacher.

Color: Asparagus is only white when no light reaches the shoots. "With violet tips, the asparagus is exposed to light for a short time," explains Schumacher. Green spears grow completely above ground and get their color through photosynthesis. They have more vitamin C.

Freshness: You can recognize if the asparagus is fresh by its closed tips, shiny skin, juicy edges and sound. Schumacher: "If you rub the sticks together, they squeak."

Raw asparagus: "Don't worry: it's not poisonous and you can eat as much as you like," assures Schumacher. The all-clear has a reason: uncooked asparagus is in vogue. "It has a much stronger aroma and tastes a bit like sugar snap peas," says the asparagus expert in describing the taste. The peeled asparagus is simply shaved further and is suitable as a topping for salads and more. "The crowning glory is a trilogy of thin red-white-green stalks.”

Peeling: Many see this as a disadvantage (it is time-consuming) - the asparagus farmers have recognized this and offer peeled asparagus in farm shops and at the market. While five years ago there were only a few farmers who had a peeling machine, today there are few who do not use a peeling machine. "The Ferraris among the peeling machines can peel 6,000 spears per hour," says Schumacher.

Peeled asparagus: "In contrast to unpeeled asparagus, it can be found in the refrigerated shelves of supermarkets and discounters, packed in 500-gram portions and with a sell-by date," says Ernicke. The service makes asparagus a little more expensive.

Storage: Asparagus keeps in the refrigerator for one to two days when wrapped in a wet cloth.

Green asparagus: "Around twelve percent of asparagus eaters prefer green spears, especially young people," says Schumacher. This is probably because it doesn’t need to be peeled but also because many recipes call for green asparagus.

European champion: Asparagus grows on around 25 percent of German vegetable cultivation areas. No other vegetable has more space. "This makes Germany the leader in Europe," says Simon Schumacher.

Grilled asparagus: Green asparagus is particularly suitable for grilling. It should be placed in a marinade of garlic, olive oil and salt. If white asparagus is grilled, it brings out its sweetness and gives it a caramelized aroma, says Schumacher. He recommends a grilled asparagus sausage skewer. Alternate three centimeter long pieces of asparagus and bratwurst.

(Orig. text: Claudia Wittke-Gaida / Translation: ck)