Spargel or white Asparagus

Weisser Spargel, white asparagus

In mid May you can find White Asparagus or Spargel in almost every Restaurant in Germany. In other parts of the world, they are available year round. Spargel are in soups, also in salads with oil and vinegar dressing and a chopped boiled egg on top. Sometimes Spargel is covered with Bechamel sauce (see recipe below).

White Spargel is grown underground, conversely green Asparagus above ground

White Asparagus is home to warm or moderate regions of southern and central Europe, North Africa and the Middle East, especially on river banks. He is cultivated in several cultivars as a vegetable plant.

It has to be cleaned by peeling

One distinguishes between white (Spargel) and green asparagus. In the former, the shoot axes are harvested before they reach the earth’s surface. Depending on the region, the asparagus shoots are harvested in Europe from March to June and are highly prized as a vegetable. In Germany today the consumption of pale white asparagus prevails. In English-speaking countries its the green asparagus is preferred.

Ready to make dinner

Make an Asparagus salad with this Knorr Salat Dressing

Bechamel Sauce

Bechamel Sauce
Category: Sauce
Cuisine: French
Prep Time: 10 minutes
Cook Time: 5 minutes

To make a Cheese Sauce: Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk, heated
  • Salt
  • Freshly ground pepper


  • Melt the butter in a saucepan.
  • Stir in the flour and cook, stirring frequently, until the flour paste cooks and bubbles a bit. Don’t let it brown, about 2 minutes.
  • Add the hot milk and continuing to stir as the sauce thickens.
  • Bring it to a boil. Add salt and pepper to taste, then turn the heat low, and cook while stirring another 2 to 3 minutes..
  • Remove from the heat.


For later use, cover the cooled sauce with wax paper or pour a film of milk over it to prevent a skin from forming.

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

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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