{"id":26147,"date":"2025-04-22T05:43:00","date_gmt":"2025-04-22T03:43:00","guid":{"rendered":"https:\/\/myhome.at\/?p=26147"},"modified":"2025-05-07T22:11:06","modified_gmt":"2025-05-07T20:11:06","slug":"der-spargel-koenigliches-gemuese-mit-geschichte","status":"publish","type":"post","link":"https:\/\/myhome.at\/en\/der-spargel-koenigliches-gemuese-mit-geschichte\/","title":{"rendered":"Asparagus – a royal vegetable with a history"},"content":{"rendered":"\n

When spring arrives, it’s the start of the season for one of the finest and most sought-after vegetables in our kitchen: asparagus. Hardly any other product is so synonymous with fine seasonality, light cuisine and culinary sophistication. Asparagus was already known to the ancient Egyptians and Greeks, but it was the Romans who cultivated it – not only for eating, but also as a medicinal plant. It fell into oblivion in the Middle Ages before experiencing a renaissance at the courts of Europe in the 16th century. Since then, it has been considered a “royal vegetable”<\/em>, not least because of its laborious cultivation, short harvest time and fine taste. <\/p>\n\n

The most popular asparagus varieties – green, white and purple<\/strong><\/h3>\n\n

Whether green, white or purple – botanically speaking, asparagus is always the same plant: Asparagus officinalis<\/em>. The difference lies in the cultivation method. White asparagus grows underground and is cut as soon as it sees the light, tasting mild and slightly nutty. Green asparagus grows above the ground, develops chlorophyll through sunlight and therefore has a more intense, slightly bitter flavor. Purple asparagus – a rarity – is harvested when the heads have already received a hint of sunlight. It is spicier, sometimes slightly sweet and is particularly popular in French cuisine. <\/p>\n\n

In Austria, the Gijnlim<\/em>, Cumulus<\/em> and Backlim<\/em> varieties are among the most popular – they are characterized by uniform growth, delicate texture and excellent taste. Domestic asparagus from Marchfeld, Upper Austria and Southern Styria is particularly popular. <\/p>\n\n

What to look out for when buying asparagus<\/strong><\/h3>\n\n

Freshness is the be-all and end-all when it comes to asparagus. The spears should be firm and shiny, the tips juicy and not dried out. If you rub two asparagus spears together, you should hear a squeaking sound – a sure sign of freshness. White asparagus must be peeled carefully, green asparagus usually only needs a little work on the lower third. Wrapped in a damp cloth, it will keep fresh in the fridge for two to three days. <\/p>\n\n

Four seasonal recipes from top chef Harald Huber<\/strong><\/h3>\n\n

For all those who not only love asparagus, but also want to eat it really well<\/em>, we recommend taking a look at the new cookbook by Harald Huber<\/strong>, the chef of Salzburg’s traditional Fischerwirt<\/strong> restaurant. In his book “Richtig gut essen – Harald Huber im Fischerwirt”<\/em>, which has just been published by Servus-Verlag<\/strong> and<\/em> of which we are giving away 5 copies to our readers<\/strong> (click here to enter the prize draw<\/a>)<\/strong>, the award-winning chef presents creative asparagus dishes – from classic to sophisticated. <\/p>\n\n

We have selected four asparagus recipes for you:<\/p>\n\n

Lukewarm asparagus salad with smoked sturgeon<\/strong><\/h3>\n\n
\"Asparagus,
Spring starter: Lukewarm asparagus salad with sturgeon.<\/figcaption><\/figure>\n\n

Ingredients for 4 people<\/strong><\/p>\n\n

For the asparagus:<\/strong><\/p>\n\n