The first spring-like temperatures and clear sunshine give us reason to look forward to the new season.

Because what is spring without asparagus?

Especially at Easter, many people crown a festive meal with this tasty and healthy vegetable.

"Royal vegetable", "spring air in sticks", "edible ivory" - as varied as the names are, just as great is the fascination that asparagus has exerted on many gourmets from all over the world over the centuries.

The asparagus harvest begins - depending on the weather - around mid-April and traditionally lasts until June 24th, St. John's Day, also known as "Asparagus New Year's Eve".

Asparagus belongs to the lily family and there are over 120 different types. A distinction is made between white, purple and green asparagus. The white asparagus grows underground and is very mild. As soon as the asparagus emerges from the ground, the stalks turn a light purple; it has a slightly stronger note. Green asparagus grows above ground and has a slightly more bitter taste.

One of the most appealing culinary combinations consists of a fine asparagus dish and the right wine. The harmony between wine and food depends on how the asparagus is prepared.

There are several ways to prepare asparagus. What is not different, however, is that the asparagus must first be peeled sparingly.

When prepared in a saucepan, it is cooked after around eight to ten minutes, depending on the thickness of the stalks. Cooked means that it bends slightly on a fork. If it hangs down, this is detrimental to the consistency and taste, because it has become too soft and has lost its flavor. The water should contain a little salt and sugar as well as a little piece of butter. A dash of lemon juice ensures that the asparagus becomes snow white and the bitter substances are removed.

In a steamer, the asparagus is cooked under steam. It does not come into contact with water and therefore loses fewer valuable ingredients, color and liquid. The steam surrounds the asparagus on all sides and cooks it evenly. The cooking times for white and green asparagus differ slightly here. The green asparagus needs about 10 minutes and the white asparagus – depending on the thickness – 15-20 minutes.

We recommend serving the asparagus with a potato with Hollandaise sauce or melted butter.

Our tips:

• Peels and lower pieces are suitable for stock or asparagus soup
• Green asparagus for Roasting, white asparagus for cooking
• White asparagus must be peeled, the green parts only at the ends
• Note cooking times: only cook stalks of the same thickness and length together
• Shelf life: place fresh asparagus in ice-cold water for approx. 15 minutes, then pat dry, wrap in a damp towel and cling film, keep in the vegetable compartment of the refrigerator for several days
• After peeling, it can also be frozen without any problem, but do not defrost when removing it, but Cook frozen (maximum storage time 6 months)