The German taste for white asparagus was first developed by the Elector Palatine Karl Theodore who, in the 17th century, decided to start growing the vegetable in the light sandy soils of the back garden of his palace in Schwetzingen. Gradually other royals followed suit, growing their own crops of the ‘royal vegetable’ and the appetite for this light deprived, and therefore milky white, asparagus gradually spread out amongst the general population. Today between April and June, Germans go crazy for white asparagus and in Schwetzingen where it all began they hold a huge asparagus festival (Spargelfest) in its honour. At the festival there are stalls selling dishes made with the asparagus. The most famous of these is asparagus with a hollandaise sauce and smoked ham, but there is also asparagus soup, sausage and asparagus and even asparagus ice-cream. The day also features the crowning of the asparagus king or queen, who has grown the heaviest stalk and a grand peel off where competitors are judged not only on the amount of stalks they peel, but on the quality of their peeling. Spargelfest coincides with the annual Mozart festival so once you have had enough of asparagus you can sneak away and enjoy one of the musical events taking place.

Written by  Alessia Horwich.

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