Our asparagus? Crisp, fresh and squeaky clean.
Do you know how to tell if your asparagus is really fresh? Simply rub the spears together – if they squeak, they are freshly harvested. With us, you can be sure that our asparagus is always squeaky and exquisitely flavoursome.
We grow our white and green gourmet asparagus in Germany and in Spain. There, it is lovingly brought to sprout in spring by our Master Growers. And when the plants carefully poke their heads out of the ground after warm days and cool nights, it’s time to cut them – well, at least the white asparagus. The green asparagus grows completely out of the ground and develops its beautiful green colour in the sunlight. “Whether white or green – we only harvest the spears that are the same size and have grown straight. Because only these are truly delicious asparagus,” says Master Grower Serafin Moreno. Which is your favourite asparagus? The white one, with the fine, mild taste? Or do you prefer the green one, which tastes nuttier and is more aromatic? We love both varieties. The only important thing is that it squeaks!
Our asparagus
Gourmet white asparagus
A light and versatile spring delicacy: Our asparagus is so tender that its sweet, mild taste melts in your mouth.
Gourmet green asparagus
Roast or cook: Our green sprouts with their mild, nutty flavor and firm bite taste great as a side dish, in a salad or in a quiche.
White gourmet asparagus in a fresh safe:
Tender, delicious and super convenient: Our peeled asparagus spears arrive crisp and crunchy in the chilled section.
Good to know
Wrap it in a damp cloth or kitchen paper to prevent it from drying out. Then put it in the vegetable drawer of your fridge. This will keep your asparagus crisp and fresh.
More interesting factsabout asparagus
Tips and special features
White asparagus is grown underground. Growing it is time-consuming and requires a lot of care. This is because the shoots are covered with soil to keep out the sunlight. As soon as the heads emerge from the ground, they have to be pricked so that they retain their white color.
Green asparagus is grown above ground. It forms its green color, the chlorophyll, with the help of sunlight. Green asparagus requires less care and is easier to harvest than white asparagus.
To ensure that white asparagus melts in your mouth and has no woody parts, you should peel it carefully. Start below the head. Green asparagus only needs to be peeled at the lower third of the spear, if at all.
Country of origin
From February to May, for example, our white and green asparagus sprouts in Spain. We harvest them in Germany from April to June.
History
White asparagus:
Asparagus has probably been around in Europe since the 16th century. At that time, it was grown mainly in Italy and France. In Germany, white asparagus was known from the 17th century onwards. There it grew mainly in princely gardens and was prized as a delicacy, just as it is today.
Green asparagus:
Green asparagus was cultivated in ancient Egypt over 4,000 years ago. The Greeks also appreciated asparagus but used it more as a medicinal plant. Hippocrates recommended it for toothache and insect bites. For the Romans, asparagus was a delicacy and an aphrodisiac.
Taste in harmony with people and nature
We use our modern, digitally controlled water management system to save water, always rely on natural predators first when dealing with pests and protect the bees.
More about our social responsibility