Today starts the healthy asparagus season

Asparagus farmers are preparing for the start of the season

04/03/2015

The asparagus season begins at the beginning of April. Like the Federal Association of Producer Organizations Fruits and Vegetables e. V. (BVEO) reports, the local asparagus farmers would again expect top quality this year. An important aspect for consumers, because last year alone, every German would have an average of 1.17 kg „royal vegetables“ Bought.

Season ends with „asparagus Silvester“ on the 24th of June
Many people do not just look forward to the sun and warmer temperatures in spring, but also to the asparagus season, which starts in the beginning / middle of April and ends on June 24 („asparagus Silvester“) ends. This asparagus lovers may seem calmed this year, because like the Federal Association of Producer Organizations Fruits and Vegetables e. V. reports, the farmers would again expect the best quality. As early as 2014, about 114,000 tons of „royal vegetables“ In addition, the average amount of shopping per capita increased by 11% to 1.17 kilograms, according to the information provided by the BVEO.

Largest growing areas in Lower Saxony, NRW and Brandenburg
The fact that the harvest starts this year already at the beginning of the month, is due to the comparatively many mild March days, in addition, procedures such as cold-repellent film tunnels for an ever earlier start of the season. The cultivation areas extend with the asparagus over the whole country, the largest areas are however in Lower Saxony (district Nienburg / Weser, Burgdorf etc.), North Rhine-Westphalia (eg Münsterland) and Brandenburg (eg Hohenseeden in Jerichower country), which together over represent half of the total German asparagus acreage. However, the vegetables are eaten according to the BVEO especially like „in the west [.], along the border with the Netherlands, Belgium, Luxembourg and France.“ The simple formula applies: the fresher, the more enjoyment, accordingly real asparagus connoisseurs would prefer regional top products due to the short transport routes, the BVEO continues.

„Hearing tests“ proves freshness of asparagus
If the asparagus is freshly harvested, this can be seen especially in the closed tips, also the surface should shine slightly and the vegetables in total „firm and crisp“ Act. Another important indicator of freshness are the cut ends, which should smell aromatic at best and should be slightly moist. In addition, consumers could use a fast „Hearing tests“ Check the quality by simply rubbing two bars against each other. If you hear an audible squeak, this would definitely be a sign of freshness, according to the BVEO experts.

Careful peeling for fine taste
If the fresh asparagus is to be prepared, it must first be carefully cleaned with cold water to remove even the last traces of sand from the tips. Peeling is on the recommendation of the BVEO, however, just before cooking to preserve the fine-mild aroma, also a peeler should be used here. Care should also be taken when peeling, because something of the woody outer skin remains, this causes an unpleasant-bitter taste. If you prefer a little less work, you can also use green asparagus, because it not only has an edible shell, but also aromatic and spicy tips, which are very popular with many asparagus eaters.

Asparagus salad with herbs as an alternative to ham and hollandaise sauce
Whether classic with hollandaise sauce and ham, baked, as a soup or in a salad: there are many possibilities for the preparation of the healthy and low-calorie vegetables, which can be varied according to your mood. An easy and quick recipe here is e.g. the „White asparagus salad with herbs“ which the BVEO has undertaken in the consumer campaign „Germany -My garden“ recommends. For this, first a pound of white asparagus peeled, cut into small pieces and five to eight minutes „dente“ cooked. Then a dressing is made from various herbs (chervil, parsley, chives, etc.), onion, white wine vinegar, sunflower oil, a little sugar, lemon juice, salt and pepper and this is finally added to the lukewarm asparagus.