It’s Spargelzeit in Germany!

If you’re not in Germany, you may wonder what all the fuss is about. Because fuss there certainly is. From mid April to a hard stop on the 24th of June, white asparagus time is a joyous time here in Germany. And no matter what you do, you can’t escape it.
What is the difference between Spargel and Grüner Spargel?
In English, we refer to asparagus and white asparagus, but it’s the opposite in Germany. Spargel refers to the white asparagus, and Grüner Spargel the less prized green spears. Each stalk of Spargel needs to be harvested by hand, and when you’re talking about an average of 130 thousand tonnes each year, that’s a lot of work.What is the Spargelkönigin?
All over Spargel-growing regions there are Spargelköniginnen, ‘Asparagus Queens’, who support the work of the local growing associations. This isn’t a stand and wave kind of job, but a busy workload over the season attending events and speaking to all sorts of organisations about the importance of the crop. They do wear a tiara and a sash though, to be sure. There are local festivals celebrating the vegetable, including the small town one where I witnessed a relay race involving wheelbarrows, hay bales, aprons, gloves, and of course, taking a shot of Schnapps. I’m pretty sure they’ve been doing this same thing for 400 years.You'll need special tools for Spargel!
What would a German obsession be without specific tools? Spargel is no exception. You need a special Spargelschäler, ‘asparagus peeler’, for preparing your white gold without breaking it. Of course, to maintain their beautiful straightness, you need a tall Spargeltopf, ‘asparagus pot’. If you get really into it, you can invest in a Spargelteller, ‘asparagus plate’, with a special drainer built in or grooves to keep the vegetables in place, and Spargelzange, ‘asparagus tongs’ for serving.
It’s all about beauty
You’ve paid extra for the best-looking Spargel spears, literally called Extra Spargel, the highest grade. The other kinds go from Handelsklasse I to Handelklasse II, which get thinner and less straight the lower down you go. There is no difference in taste, by the way, this is all a pure asparagus beauty contest. It’s tough digging out those spears from under those humps of dirt, and cutting it neatly with a Spargelmesser, ‘asparagus cutter/knife’, that’s one of the reasons it’s so expensive. If you’re going to make Spargelcremesuppe, ‘asparagus cream soup’, you can buy the cheapest broken spears as you’re going to blend the whole thing anyway.- It’s all gold