Asparagus - a gourmet vegetable

Six weeks to Johanni (24 June) you should eat asparagus. 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 gourmet's plate. Green asparagus is on the rise. In contrast to the bleached white bars, it grows above and not in hills under the ground. It is characterized by a slightly higher nutritional content and tastes a little bit more bitter.

Whether the slim sticks are cooked classically or steamed, roasted, grilled and baked in a modern way is a matter of taste. Connoisseurs only buy asparagus when the stems slightly squeak as they rub against each other. Fresh produce can also be recognised by juicy, soft stem ends. If the bars 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 springtime treatment for dehydration and weight loss. Due to the diuretic effect, asparagus was sold as a medicinal product in all pharmacies in the penultimate century. Care should be taken if you have a tendency to gout. Excessive consumption of asparagus can cause an attack of gout due to the purines it contains.

Whether the aphrodisiac effect of asparagus is more due 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 blessing, the sky's heat and the cool rain, cool water and the warm crap. Carl Zuckmayer

It never bothered me that I was sometimes compared to an asparagus, because the most important thing about asparagus is the head. Charles de Gaulle

Written by Brigitte Neumann