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Preparing & Serving Asparagus
Everything you need to prepare and serve asparagus professionally can be found here on our magazine page: peelers, pots, roasting pans, casseroles, tongs and spatulas, butter pans, ladles, lemon squeezers, and much more. Interesting information about asparagus and its preparation methods can be found below the products.
Preparing & Serving Asparagus
Asparagus Season
Nowadays, asparagus can be bought all year round – like so many fruits and vegetables. There are growing regions worldwide that offer asparagus of quite good quality at any time of the year. Admittedly, we at Butch have a patriotic stance on this topic: we buy local asparagus and prefer to wait until it is available. This increases the anticipation and can be compared to Christmas in this regard. If every month were Christmas Eve, the magic that makes Christmas so special would soon fade. And so it is with asparagus. We look forward to it every spring until it finally starts and the small market stalls for selling asparagus are back on the street ...
Traditionally, the asparagus season runs from mid-April to St. John's Day on June 24th. Small shifts in the start of the season are weather-related, but during the aforementioned period, the asparagus harvest usually takes place in Germany.
Types of Asparagus
White Asparagus
Almost everyone knows the white asparagus spears, which are usually offered as a side dish with potatoes in restaurants. White asparagus is so light and tender because it grows protected from light in the soil. It is harvested before it breaks through the soil. By hand, as no machine can take over the delicate harvesting work. This manual labor in asparagus harvesting is one of the factors that explain the price of asparagus.
Purple Asparagus
Purple asparagus, also known as violet asparagus, is now also gaining popularity here. Many know it from vacations in Italy or France. Purple asparagus is not a special variety, as any white asparagus turns purple when it breaks through the soil mound. The color is created by the exposure to sunlight, which the asparagus wants to "protect" itself from by changing color. Purple asparagus tastes more intense than white asparagus. It has a nutty, slightly spicy aroma and is sweeter than its white and green relatives.
Green Asparagus
Green asparagus is now a good competitor to its white brother. Green asparagus can be used in many ways in the kitchen; it can be eaten raw in salads, sautéed in vegetable stir-fries, or gratinated in the oven. A true all-rounder. Since it is more robust than white asparagus, it can even be briefly placed on the grill and tastes fantastic grilled due to the nutty roasted aromas.
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