As spring arrives across Europe and daylight returns, one of the season’s most anticipated ingredients begins to appear on plates and menus – asparagus. Elegant, flavorful, and surprisingly versatile, it has become a staple in many spring kitchens.
Green or White Asparagus – What’s the Difference?
Green asparagus is the most common variety. It grows above ground and gets its color from sunlight. The flavor is fresh, grassy, and slightly nutty – perfect for lighter dishes.
White asparagus grows underground, shielded from sunlight, which keeps it pale and gives it a milder, buttery flavor. In countries like Germany, France, and the Netherlands, white asparagus is considered a true delicacy during spring.
How to Prepare Asparagus
Whether you go for green or white asparagus, the principle is the same: keep it simple and let the ingredient speak for itself.
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Green asparagus usually just needs a rinse and a trim at the base.
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White asparagus should be carefully peeled and cooked a bit longer.
Cooking tips:
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Blanch lightly in salted water with a pinch of sugar and a knob of butter.
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Grill or pan-fry with olive oil, lemon zest, and sea salt.
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Serve cold in a salad with parmesan, herbs, and a vinaigrette.
Asparagus and Wine – A Pairing That Requires Finesse
Pairing wine with asparagus can be tricky, as it contains compounds that may clash with certain wines. But when matched correctly, it’s a beautiful combination.
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Green asparagus goes well with crisp, high-acidity whites like Sauvignon Blanc, especially from the Loire Valley or Marlborough.
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White asparagus pairs best with round, soft whites like Pinot Blanc, Grüner Veltliner, or an elegant Chardonnay.
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If served with butter or hollandaise, a mature Champagne can offer perfect contrast.
Did You Know?
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Asparagus has been cultivated for over 2,000 years and was popular in ancient Rome.
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It was once considered an aphrodisiac.
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The season is short – typically April to early June – adding to its appeal.
Asparagus season may be brief, but that’s part of what makes it so special. So take the opportunity – embrace the season, uncork something good, and enjoy.
