When I spent my first spring in Germany, one thing truly surprised me: the markets and supermarkets overflowing with fat, gorgeous stalks of white and green asparagus! ๐
In Japan, when we think of “premium asparagus,” we usually mean the kind from Hokkaidoโand even that is a rare sight in Tokyo. But in Germany? By mid-April, it feels like the whole country turns into Asparagusland ๐คฉ. Youโll even find little pop-up stands selling nothing but asparagus!
Digging a little deeper, I discovered that Germany is actually a major producer of white asparagusโnumber one in Europe ๐ฅ and even among the top five globally ๐๏ธ. That definitely explains the obsession!
A Bit of Historyโฆ
Asparagus is said to have been known as far back as 3000 BCE in ancient Egypt, where it was used in religious rituals and medicine. In Germany, itโs been cultivated since the Middle Ages, originally as a medicinal herb in monastery and noble gardens. Back then, green asparagus was the norm, and only the wealthy could afford to enjoy it.
Then in the 17th to 18th centuries, white asparagus emerged. By mounding soil over the shoots to block sunlight, farmers found a way to prevent photosynthesis and keep the asparagus pale and tender. That lack of chlorophyll is what gives white asparagus its signature color and delicate flavor. Given that Germanyโs springtime sunlight is limited, it makes sense that this no-sun-needed growing method flourished here. Itโs almost like white asparagus was made for this climate!
In the days of the Prussian kingdom, white asparagus earned the name โthe royal vegetableโ (Kรถnigsgemรผse) and became a delicacy among nobility. The spears grown in the Beelitz region, near Berlin, were even served to the royal court. That totally tracks, doesnโt it?
Eventually, asparagus became widely enjoyed across householdsโand now itโs firmly rooted as one of Germanyโs iconic springtime traditions.
A Slice of Springtime in Germany
Come spring, itโs hard to miss: everyone is out buying asparagus. You can tell itโs more than just a vegetableโitโs a seasonal ritual that people truly look forward to.
In the apartment building where I live, we have a residentsโ chat group. One day, someone must have forgotten two bundles of asparagus in the elevator, and sure enough, a photo of them lying on the floor was shared with the message: “Someone forgot something in the elevatorโฆ”ย I couldn’t help but laugh๐ so very German, in the most charming way๐ฉท.ย 
And of courseโฆ Iโve joined the club
These days, I too faithfully pick up asparagus every spring and prepare it the German way ๐. And bless the German supermarketsโthey kindly display white asparagus, potatoes, Schinken ham, and hollandaise sauce all together like a ready-made kit.
The first time I saw it, I thought, โAh, so this is how itโs done here!โ It was such a helpful nudge into the world of German cooking, and honestly, it opened the door for me to explore so many other dishes too.
I owe a lot to asparagus ๐
โit’s earned my full respect!
White asparagus truly has a special place in German hearts.
If youโre curious, Iโve shared a recipe on Umami that lets you enjoy this short-lived seasonal treasure at home.
I hope it brings a taste of German spring to your table as well โค๏ธ
๐White Asparagus with Ham and Hollandaise from Germany๐ฉ๐ช
๐Asparagus and Salmon with Hollandaise Sauce
๐Grilled Asparagus with Chilled Tomato Dressing
