Mid April is white Asparagus picking time, and right after beginning of May you can find “Spargel” dishes in almost every Restaurant in Germany
Mid-April in Germany marks the beginning of something truly special—white asparagus season. Known as “Spargel,” this pale, tender vegetable is more than just a springtime crop; it’s a culinary event. By early May, nearly every restaurant in Germany features Spargel dishes on their menu, from soups and salads to plates dressed in velvety Béchamel sauce.
For me, Spargel is a taste of home, a reminder of seasonal rhythms and the joy of cooking with fresh, local ingredients.
White Asparagus thrives in warm or moderate climates, especially along riverbanks in southern and central Europe. It’s harvested before the shoots break through the soil, giving it its signature pale color and delicate flavor. While green asparagus is more common in English-speaking countries, in Germany, white asparagus reigns supreme.
One of my favorite ways to enjoy Spargel is in a creamy soup—Spargelsuppe. It’s elegant, comforting, and deeply rooted in tradition. Here’s how I make it in my kitchen, just as I remember from springtime meals growing up.
Ingredients
• 2 lb white or green asparagus, cut into pieces
• 6 cups (1.5 liters) water
• 4 tablespoons butter (or bacon grease for a rustic twist)
• 2 cloves garlic, slivered or cubed (optional)
• ⅓ cup white flour
• Salt and pepper to taste
• 1 tablespoon white wine or juice of one lemon
• 1 egg yolk
• 1 cup whole cream (or 4 tablespoons sour cream)
Step-by-Step Instructions
Begin by washing the asparagus thoroughly. If you’re using white asparagus, peel the outer layer carefully and trim off the tough lower ends—about one inch. Cut the spears into bite-sized pieces.
Place the asparagus pieces in a pot with 6 cups of water and cook for about 20 minutes until tender. Once done, drain the asparagus but be sure to reserve the cooking liquid—it’s full of flavor and will be the base of your soup.
Now it’s time to make the Einbrenne, or Roux. In a separate pan, melt the butter (or bacon grease) and gently fry the garlic if using. Add the flour and stir vigorously to create a smooth paste. Slowly pour in the reserved asparagus liquid while stirring continuously to avoid lumps.
Let the soup base cook over medium heat for about 15 minutes. Season with salt and pepper to your liking. Add a splash of white wine or a squeeze of lemon juice and bring the mixture to a gentle boil.
Remove the pot from the heat. In a small bowl, whisk together the cream and egg yolk until smooth. Slowly stir this mixture into the soup to enrich it with a silky texture.
Finally, return the cooked asparagus pieces to the pot along with a small knob of butter. Taste and adjust seasoning—sometimes I add a dash of Maggi or Worcestershire sauce for extra depth.
Serving Notes
Ladle the soup into warm bowls and garnish with fresh herbs or croutons if desired. Serve with crusty bread or a slice of Bauernbrot for a truly Franconian experience.
Spargel are in soups, also in salads with oil and vinegar dressing, chopped boiled egg and chives as topping. Sometimes Spargel is served covered with Bechamel sauce
White Asparagus Soup, Spargelsuppe
Ingredients
- 2 lb Asparagus (white or green) cut in pieces
- 1.5 liter or 6 cups Water
- 4 tbsp butter (or bacon crease)
- 2 cloves garlic (optional)
- 1/3rd cup white flour
- Salt and pepper
- 1 tbsp of white wine or juice of a lemon
- 1 egg yolk
- 1 cup whole cream (or 4 tbsp sour cream)
You can order white Asparagus in jars here on Amazon
Instructions
- Wash the Asparagus (peel and clean the white one) and cut in pieces.
- Remove the lower hard part, about 1 inch
- Cook the Asparagus pieces for 20 minutes in water, then drain but keep the liquid.
- Einbrenne or roux: Heat the butter or bacon crease in a pan and fry the slivered or cubed garlic. Add the flour and stir vigorously.
- Slowly pour in the asparagus liquid while stirring.
- Cook for 15 minutes (medium), then season with some salt and pepper to your taste.
- Add the white wine or juice of a lemon and let it get to a boil.
- Remove from heating element.
- Stir together the whole cream and egg yolk and add to liquid and stir.
- Drop in the cooked Asparagus and some more butter, finish with additional seasoning like Maggi or Worcestershire sauce
Notes
Serve with a my Crusty French Baguette
Medicinal Uses
Asparagus has long been known as a vegetable and medicinal plant. In China, asparagus plants (relatives of the present vegetable asparagus) were already prescribed over 5000 years ago for cough, bladder problems and ulcers.
The Egyptians used it 4,500 years ago, Greeks and Romans knew it already in the 2nd century BC. The Roman author Columella mentions it in his book “De re rustica”. As a medicinal plant wild-growing asparagus was preferred. It was already mentioned in Hippocrates of Kos and Dioscorides, an active diuretic and laxative, and should help against jaundice. With these indications it was used until the 19th century.
With the Romans and their culture, the asparagus probably found its way across the Alps. In Trier, the oldest German city, a price tag for asparagus from the 2nd century was found. With the decline of Roman culture, asparagus cultivation disappeared. Only for the 16th century, the cultivation started again. Asparagus was again considered an expensive delicacy in aristocratic circles.
In the past, the root was recognized as a remedy, the seeds were used as a coffee supplement
