The White Asparagus

**White Asparagus: The King of Vegetables**

White asparagus, or "Weißer Spargel" in German, is celebrated for its delicate flavor, nutritional value, and the labor-intensive methods used in its cultivation and harvesting, particularly in Germany where it is a seasonal staple. This unique vegetable is grown underground, shielded from sunlight, which prevents chlorophyll production. As a result, it has a pale color and offers a more tender and sweeter flavor compared to its green or violet counterparts.

**Spargelzeit (White Asparagus Season)**

In Germany, the White Asparagus season is a significant event, with people eagerly awaiting its arrival in early spring, typically from April to June. 

White asparagus plays a prominent role in German cuisine, often served with Sauce Hollandaise, Béarnaise, melted butter, boiled potatoes, and ham. It is a rich source of vitamins, minerals, and antioxidants, making it a healthy addition to any diet. For many Germans, white asparagus is more than just food; it symbolizes spring and is a cherished part of their culinary traditions.

The labor-intensive process of hand-harvesting white asparagus involves workers carefully digging the shoots from the sandy ground, which contributes to its perceived value and higher price.

Once it reaches homes or restaurants, each stalk must be properly peeled, as the shiny skin is not edible. I have personally worked with white asparagus for the past 35 years, peeling, portioning, steaming, and serving this remarkable vegetable. At Charivari restaurant alone, I have served several thousand pounds over 18 years. 

The creativity and diversity in preparing this extraordinary vegetable is always one of my favorite aspects of starting the spring season. I enjoy sharing this culinary tradition with my loyal customers and friends. 

Please make your reservations in advance, as there are only 16 spots available. Thank you very much.

Chef Johann Schuster