It’s April now, and within days the harvest of white asparagus will be underway in Germany, and it will make its annual appearance on nearly every menu across much of the country.
And, as each year, there will be Spargel festivals in many towns.
Growers are expecting a big and early harvest this year, and it should be in stores and especially in farmers markets soon; newspapers are already printing recipes for the season, although most people prefer to eat them cooked simply with butter or other sauces.
The white asparagus are the same plant as the green, but the stalks are kept from sunlight until they are harvested, so they don’t retain chlorophyll. They tend to be sweeter and more tender, once the outer peel is removed.
