Spargel Zeit

style="float: right; margin-bottom: 10px; font-weight: 600;"Wed 29th Feb, 2012

There is one type of product that is celebrated throughout Germany in the early Spring until the feast of St. John the Baptist, on June 24th.
When it's asparagus (spargel) season in Munich the entire city is overrun with it. Restaurants provide seasonal faire and find inspiration to try a multitude of new recipes. Rinser Natur Eis, near Rosenheim, has even been known to whip up a batch of asparagus ice cream! 

When buying asparagus there are several things to look for: crisp and firm texture, a damp towel covering the stems, and closed tips. It should also have a sweet aroma. After washing the stalks it is best to peel them with a vegetable peeler to avoid the coarse outer fiber.

Aficionados have precise ways to cook it, although using a pot of salted boiling water for 12 minutes usually does the trick. A variety of kitchen gadgets, serving dishes, and steamers are also popular throughout the department stores, ensuring everyones asparagus is perfectly cooked and presented.

The white variety of asparagus is the most popular and considered a delicacy, because it takes up to three years before the photosynthesis free plant is able to grow through the mounds of sandy soil. Planning a day trip to visit a farms and learning how to harvest asparagus yourself is also possible an hour north of Munich at Spargelhof Koppold.

Alternatively, stopping by the weekly farmers markets that are overflowing with different varieties provides a great way to pick up fresh from the farm produce. It's also a nice excuse to get out and explore other neighborhoods.

About the writer: Emily is an expat from Ohio with a love for travel and cooking. She runs her blog Servus Munchen

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