You should eat asparagus six weeks before Johannis (24 June). This is the local season for the coveted white or green sticks of fine vegetables. Within a few hours you will land fresh on the plate of the connoisseur. Green asparagus is on the rise. In contrast to the bleached white sticks, it grows above and not in hills below ground. It is characterized by a higher nutrient content and tastes a little harsher.

Whether it cooks the slender sticks in the classic way or steamed, roasted, grilled and baked in a modern way is a matter of taste. Connoisseurs only buy asparagus when the stems squeak when rubbing against each other. The juicy, soft ends of the stems can also recognise fresh produce. If the sticks have to be stored, it is best to wrap them in a damp cloth in the vegetable compartment of the refrigerator.

Rich in minerals (potassium, zinc, iron) and vitamins (B vitamins, folic acid, vitamin C) and low in calories, asparagus is often used as a spring treatment for dehydration and weight loss. Because of its diuretic effect, asparagus was sold as a medicine in all pharmacies in the century before last. It advises caution if you are prone to gout. Excessive consumption of asparagus can cause gout due to the purines it contains.

Whether it can trace the aphrodisiac effect of asparagus back to spring and its feelings or to its specific ingredients - this remains its very own secret.

When you eat potatoes and asparagus, you taste the sand of the fields and the root blessings, the sky's heat and cool rain, cool water and warm dung. Carl Zuckmayer

It has never bothered me they sometimes compared me to asparagus because the head is the most important thing about asparagus. Charles de Gaulle