Asparagus harvest after Easter - what gourmets need to know now

Asparagus fans can get their peelers and recipe books ready, because the harvest will soon be starting in Saxony, Saxony-Anhalt and Thuringia. A few spears are already being harvested, but frosty nights have slowed down the king vegetable in the ground. It will therefore only really get going after Easter. What connoisseurs need to know about the start of the asparagus season in Central Germany.

Where can you find the first asparagus? However, the harvest will probably not really start until after Easter. "I'm currently assuming that we might be able to expect asparagus around April 10. But the weather gods have to play along," says René Heidig from Nieschützer Spargelhof in Saxony. The reason is the cold nights, the soil still needs time to warm up. In Kutzleben in Thuringia, managing director Jan-Niclas Imholze also expects the harvest to start in the week after Easter. Patrick Wolter, Managing Director of the Hohenseeden/Parchen agricultural cooperative in Saxony-Anhalt, agrees. The nights are still too cold, he says, and the warmth in the soil during the day is lost again so quickly.

Jürgen Schulze from the Association of East German Asparagus and Soft Fruit Growers agrees: "The first spears have certainly already been harvested on light soils." It depends on the soil, location - such as the slope - variety and type of cultivation. He also believes that the harvest will not start until after Easter in many places.

Which asparagus is the trend?

The light-colored pale asparagus is still the classic and a big hit with customers, as several asparagus farmers report. Imholze in Kutzleben, Thuringia, says that the demand for green asparagus has grown in recent years, however. "It's easy to handle, you can put it on the grill and it doesn't seem to require as much preparation," says Imholze. Unlike white asparagus, green asparagus is usually not peeled - and is often prepared on the grill, in a pan or in the oven.

How to recognize fresh asparagus

Tip from the asparagus pros: squeak test. "Rub two asparagus spears together and if you hear a slight squeaking sound, this is always a good indication that the asparagus is really fresh," explains Heidig. You can also tell by looking at the tips - if they are still moist, the asparagus is fresh. Schulze emphasizes that freshness is the most important thing when it comes to asparagus. Buying directly from the producer is a safe bet.

What does asparagus cost this year?

The asparagus growers inquired about the price are keeping a low profile. According to Wolter in Saxony-Anhalt, standard produce is likely to be around 13 to 14 euros. But there will also be produce from six euros at the stand. It just depends: Thin asparagus is generally cheaper than thicker, broken asparagus costs less than whole spears. Heidig points out that the price depends on many factors, such as the start of the harvest and the market situation.

Which asparagus dishes do the asparagus experts swear by?

Heidig from Saxony, Imholz from Thuringia and association head Schulze are purists when it comes to preparing their asparagus - not too many ingredients, less is more. "I like to steam white asparagus for twelve minutes and with a potato, a little butter and a slice of tongue on the plate, it can be almost cooked through," says Heidig. Green asparagus is different: it can be tossed in a pan with olive oil and tomato, with pepper and salt. However, not much more is needed for this more Mediterranean method of preparation. For Schulze, the asparagus must be "al dente" - in other words, not overcooked. However, this is a matter of taste - he also knows people who want it very soft on the plate.

Imholz recommends sautéing green asparagus in a pan with balsamic vinegar and ham and white asparagus with butter and potatoes, served with a schnitzel. "The great thing is that asparagus is multifunctional - whether vegan, vegetarian or with meat, depending on how you want it, it actually tastes good for everyone.