1 / 9Asparagus season has arrived in Germany, marking the unofficial start of spring. No other vegetable captures the German imagination quite like white asparagus. It’s the subject of endless debate—whether it’s best enjoyed with melted butter or rich Hollandaise, paired with smoked ham or schnitzel, or served alongside whole boiled potatoes or crispy slices fried with bacon and onions. According to Associated Press (AP), there is also some debate over whether you can eat the shoots with your fingers or only with a fork and knife — though traditional etiquette clearly states that using your fingers is no violation of good manners as long as you dip and clean them in a little bowl of warm water. (Image: AP)
2 / 9The one thing Germans seem to unanimously agree on about their beloved vegetable is green asparagus doesn’t hold a candle to its white counterpart and is often dismissed entirely. “White asparagus is definitely more delicate in taste,” said Sven Sperling, 54, as quoted by AP, while savouring his first plate of the season at the Jakobs-Hof asparagus restaurant in Beelitz, just outside Berlin. “It’s something very special. You simply can’t compare it to green asparagus.” (Image: Reuters)
3 / 9Beelitz stands out as one of Germany’s most renowned asparagus-growing regions. Located about 50 kilometers (30 miles) southwest of Berlin, the town’s farmers earn a solid living from what’s affectionately known as “white gold” — a nickname that reflects not only the vegetable’s pale color but also its premium price. Early in the season, starting in April, white asparagus can fetch up to 20 euros per kilo (around $22 for two pounds). By June, as the season winds down, prices may drop to around 10 euros per kilo, but Spargel — as it’s called in German — maintains its aura of indulgence and seasonal luxury from start to finish. (Image: Reuters)
4 / 9For Germans, white asparagus is more than just a seasonal delicacy — it’s a cherished tradition and a way of life. As reported by the AP, Jürgen Jakobs, who runs the Jakobs-Hof restaurant and farm shop and cultivates asparagus on 25 hectares of land — roughly the size of 300 soccer fields — describes the ritual with pride. “Eating asparagus is a celebration,” he said, surveying his vast fields where Romanian workers were carefully harvesting the spears by hand. “Asparagus is the first vegetable of spring. It’s served on holidays like Easter, Mother’s Day, and Whitsun,” he added. “It’s common to invite family or friends and set the table festively for the occasion.” (Image: Reuters)
5 / 9Europe’s passion for white asparagus is nothing new — it’s steeped in centuries of history and legend. The ancient Romans prized the vegetable as an aphrodisiac and are believed to have introduced it to Central Europe. In the early days, asparagus was cultivated exclusively in monastery gardens and reserved for the nobility during the Middle Ages. It wasn’t until the late 19th century that farmers began growing it in open fields, gradually making it accessible to the broader population. Still, despite its wider availability today, asparagus retains a certain air of exclusivity and prestige. (Image: AP)
6 / 9White asparagus thrives in sandy soil, which contributes to its distinctively sweet, slightly nutty flavor, according to Jürgen Jakobs, whose family has been growing the crop for generations. To preserve its prized pale color and delicate taste, the shoots are grown entirely underground, covered with plastic tarp. The moment they’re exposed to sunlight, they begin to turn violet, then green — and with that, their flavor shifts to a stronger, more bitter profile. (Image: AP)
7 / 9No one consumes more white asparagus than the Germans — on average, each person puts away about three pounds annually. That added up to a harvest of 105,000 metric tons last year, according to Germany’s Federal Statistical Office. And while the country grows plenty, almost none of it is exported. Germans eat it all themselves. However, they do import white asparagus from countries like Spain and Italy, which primarily cultivate it for export. These imported spears, often found in supermarkets, tend to be more affordable than the locally grown variety — but not nearly as refined in flavor, as Jürgen Jakobs pointed out to the AP. (Image: AP)
8 / 9White asparagus is typically steamed in water with a tablespoon each of sugar and salt, and—unlike its green counterpart—it must be peeled before cooking. This extra step once had a social dimension too: traditionally, women of the household would gather for hours to peel kilos of the stalks, chatting and enjoying one another’s company. While some upscale grocery stores now offer pre-peeled spears to save time, many still cherish the hands-on ritual. (Image: Reuters)
9 / 9Praised by health enthusiasts for being low in calories, white asparagus is usually a bit longer and thicker than its green sibling. But for many, it’s not just about the nutrition or even the taste—it’s about the experience. “Buying it fresh from the farm, peeling it yourself at home, and celebrating the preparation with the family at the weekend — it couldn’t be better,” Sven Sperling told AP, finishing off a plate of asparagus that had been harvested just hours earlier by Jakobs’ team. With a nostalgic smile, he added, it simply tastes like “childhood memories.” (Image: Reuters)
