Put your asperagus on the table

Written by eklastic

2011 table b

2011 table c

2011 table a

This sculpted group stands in Lampertheim, a salute to the asperagus farmers and sellers right in the centre of the traditional asperagus growing regions.  I stress traditional because with the advent of plastic covering on fields (and a bit of help from global warming) white asperagus is farmed in many areas of Germany.  In the wide Rhine valley the climate was always favourable and in combination with the sandy soil which has come on southerly winds from the Sahara dessert for aeons it became ideal for this  spring vegetable.  Germans eat “Spargel” with a passion and the season is from early spring until traditionally 24 June in order to give the plants time to recuperate before the next season.  To this day more than half of the German asparagus is sold on roadside stands and in open markets.  

Linked to Cee’s Black & White Photo Challenge: Tables, Chairs, Picnic Tables, etc.

9 thoughts on “Put your asperagus on the table”

  3. We Brits tend to prefer our asparagus in a different way to that enjoyed on the Continent. Slender and green wins out over white and chunky. Which is great for Brits buying abroad, as the green stuff is sold more cheaply!

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    1. I like green asparagus, too. But I’m tempted to say that one really needs to have had the experience of freshly harvested white asparagus (on the day and kept moist) cooked well to be able to compare fairly.

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