Growing up, asparagus (Spargel) was green stalks of a veggie that I did not eat very often. In Germany, it is thick stalks of the white variety. And it is hugely popular.

The "royal vegetable" grows in springtime between April and June. Harvest time may come early depending on the weather: A warmer spring means an earlier harvest. Asparagus season (Spargelsaison) ends abruptly on June 24 (Midsummer Day, the birth date of Saint John the Baptist).

Asparagus is grown specific areas of Germany that are famous for this vegetable. The states of Baden Wuerttemberg and Lower Saxony have "Asparagus Routes" which take you through many asparagus towns that focus their efforts on asparagus cultivation. Asparagus festivals (Spargelfest) are held in many towns to celebrate the season. The historic town of Schwetzingen, known for the high quality of its asparagus, claims to be "the Asparagus Capital of the World" and has an annual Spargelfest at its castle every spring.

White asparagus is no different from green asparagus except that it is grown without direct exposure to the sun. The plants are grown in sandy soil and surrounded with high mounds of dirt or covered with black plastic sheets by some farmers. Harvesting the delicate stalks is back-breaking work as it is done by hand. It is not possible to use machines because broken stalks have very low commercial value.

Advice on choosing asparagus varies but all agree that you should eat the freshest asparagus you can find. It is normally sold in grocery stores but also at vegetable stands near the farms where it is picked or in weekly town market stalls. Many people prefer the plump stalks as they find them the sweetest and tenderest of all. Make sure the stalks are not dry or discoloured and try to buy them the same day they are picked. Beware of prices though. At the beginning of the season, the cost per kilo can be anywhere from 16 to 25 euros per kilo. Prices will drop during the season as crops are harvested and supplies increase.

Once you have chosen your asparagus, prepare it by peeling it with a regular vegetable peeler or a special asparagus peeler. To avoid discoloration, it is best to peel the asparagus just before cooking. Tie the asparagus in bundles and boil or steam it until tender. Tall, narrow boiling pots meant specifically for cooking asparagus can also be purchased. The special peeler and pot are not necessary to enjoy asparagus at home though.

Serving asparagus is easy. A little butter and salt and pepper or hollandaise sauce will do. A very simple, traditional meal is to serve the tender bundles with a little butter, cold sliced ham such as Black Forest ham, and boiled new potatoes.

When dining out, restaurants often offer special asparagus menus during the season. You can order asparagus as an appetizer, a full meal, in asparagus soup, or order one of the many creative meals that regional chefs dream up for their guests.

Asparagus season in Germany is very special and many wait with watering mouths for the first fresh-picked asparagus of the season. The popularity of this veggie is not likely because of the health benefits, but asparagus is considered low in calories and high in vitamins and minerals as it contains such vitamins as B1 (thiamin), B2 (riboflavin), B3 (niacin), vitamin C, and iron.

And one final tidbit: Many who eat asparagus have noted the effect it has on their urine. Soon after eating asparagus, a person�s urine has a distinct smell. Strange but true!

Basic asparagus recipe

2 kilos/4 lbs white asparagus
15 ml/1 tbsp butter
1 pinch sugar
salt to taste

Wash the asparagus and peel the stalks from just below the tip towards the end and then cut off the end as it can be bitter. Bring water to boil and add the butter, pinch of sugar, and as much salt as you want. Put asparagus in boiling water for about 12 minutes (longer if thicker stalks). Drain and serve immediately with butter, salt and pepper or a hollandaise sauce if desired.