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In America, asparagus is usually a side dish — something we grill next to a steak or steam for a holiday meal. But in Germany, during Spargelzeit, asparagus becomes the centerpiece of the table. It’s the star, the reason the meal exists, the ingredient families look forward to all year. When you treat asparagus like the main event, suddenly the price makes sense.
We seem to justify a 10 dollar piece of beef, yet we hesitate at $5/lb asparagus,
even though a good bundle, peeled well and cooked gently, can be the whole meal.
A plate of tender asparagus with potatoes, a little sauce, maybe a slice of bread…
that’s spring in Germany.
And here’s the part most Americans never learn: when you buy quality asparagus,
you’re not wasting anything. Yes, you trim the tough bottom quarter,
but those ends make a broth so flavorful that Germans turn it into soup. Nothing wasted.
Everything appreciated. That’s the heart of Spargelzeit: slowing down,
savoring, and celebrating a vegetable that deserves its own season.
The good news is that we can celebrate Spargelzeit in America.
You can often find excellent asparagus at Aldi, Costco, farmers markets,
and European delis — and when you make it the centerpiece of the meal,
you’ll understand why Germany devotes two months to this glorious vegetable.
Over the next few recipe newsletters
, I’ll show you how to bring that tradition to your own table.
Peeling Spargels?
Peeling the big thick Spargels in Germany isd the same as peeling an avocado here.
you wouldn't eat the thick skin. Lots of folks here in the US don't like thick asparagus
because it is tough and woody stems,
but you can save those stems and make a wonderful soup that I will show you
and underneath that tough skin, is meaty , tender, very flavorful asparagus
that makes you realize why they call it the "Queen of all Vegetables".
How to find Fresh thick Asparagus in your Area
⭐ General Search Terms
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“fresh asparagus near me”
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“local asparagus farm”
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“California asparagus season”
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“asparagus farmers market [your city]”
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“where to buy fresh asparagus [your city]”
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“California asparagus 2026”
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“asparagus harvest near me”
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“asparagus u‑pick California”
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“white asparagus near me” (rare, but sometimes pops up at European delis)
⭐ For grocery stores
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“Aldi asparagus sale”
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“Costco asparagus availability”
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“Sprouts fresh asparagus”
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“Whole Foods asparagus local”
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“Ralphs asparagus in season”
⭐ For farmers markets
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“farmers market asparagus [city]”
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“California asparagus farm stand”
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“asparagus growers Southern California”
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“Coachella Valley asparagus farm”
These terms help people find exactly what you found — the good stuff.
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Some great ideas to make great quality asparagus
the center piece of your dinner
You can simply put asparagus on what the German's would call
"Bunter Salat"
meaning a mixed, colorful, salad.
If you are wondering what could be for dinner,
we often grew up having,
"Bunter Salat"
it would be a mix of Fleischsalat and what ever was fresh on a plate.
Very quick to put together,
Steamed Spargels
with
Shrimp and Potatoes
Jump to Recipe
Asparagus with Shrimp and potatoes
Here the shrimp is a side dish.
Here I focus more on the asparagus and just a few shrimp for some protein to go with it.
For the 2 of us it was a 5 dollar bunch of asparagus and about 1/2 a lb of shrimp in the shell.
normally we thaw a pound of shrimp and
by the time we shell them it is about 10 medium shrimp a piece.
Go here to find how this dish
works with the simple herb sauce
Here is another way I did it for our CInco de Mayo meal, which is also
our anniversary.
I added some nice prociutto and Shrimp Stuffed Jalapeno Poppers.
Here is my recipe on my
Food History website
for the
Shrimp Stuffed Jalapeno Poppers
Asparagus Toast
This is something that doesn't really need much of a recipe.
You basically use a spread of some sort, like a cream cheese,
a flavored chream cheese or even avocado spread.
Top it with sliced asparagus and perhaps some cheese.
Here I blended some cottage cheese to make a spread.
On this Spargel toast I shaved slices of the asparagus with a potato peeler
This is really simple
You just saute or blanch them in boiling water for a few seconds.
Flammenkuchen Spargel
Geman Style Pizza with Asparagus
Jump to Recipe
Another dish that features asparagus (Spargels)
is Flammenkuchen Spargel,
or Asparagus Pizza
This is such an easy dish to make, and you don't even need a yeast crust.
A simple dough of flour oil, salt and water makes a cracker like crust that
is so good with this.
It can even be done on the bbq!
Go Here to make
Flammenkuchen Spargel
with
Step by Step Pictures
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Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
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Rest your laptop,tablet or phone
in the Kitchen counter
and follow the recipes with pictures to help.
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Biography of my grandma
Emma Block
From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
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Spargeltarte
Asparagus on Puff Pastry
Jump to Recipe
A little puff pastry is all you need to create this wonderful
breakfast , brunch or light dinner dish.
Spargels with the richness of the puff pastry makes
a heavenly combo of flavors and textures.
Go here to make
Spargeltarte
with
Step by Step Pictures
Eggs Benedict with Spargel
Spargelzeit meets brunch
and no, this is not a Benedict Arnold imposter dish.
At first glance, it may look more American or French than German,
but the flavors tell a different story. During Spargelzeit,
asparagus is often served with ham, eggs, and rich, buttery Hollandaise,
making this combination feel right at home.
This dish simply brings those elements into a brunch setting,
creating a natural blend of German and American traditions
perfect for a fresh "Frühling" table.
During Spargelzeit, Hollandaise is everywhere in Germany.
Although it’s a classic French sauce, it found a natural home alongside German asparagus,
where its rich, buttery flavor and light acidity perfectly complement the vegetable.
During Spargelzeit, Hollandaise is everywhere in Germany.
Although it’s a classic French sauce, it found a natural home alongside German asparagus,
where its rich, buttery flavor and light acidity perfectly complement the vegetable.
French and German cuisines have influenced each other over time,
especially in border regions like Alsace-Lorraine,
so it’s not unusual to see traditions overlap. In this case,
Click Here for the same product in the U.S. |
Hollandaise isn’t just borrowed; it’s become
an essential part of how asparagus is enjoyed in Germany.
While they love the classic butter, egg yolk emulsion,
It can be tricky and time consuming to make.
Packets with a simple addition make it simpler. |
Below I have a simple version that is made from Mayonnaise and a few additions.
I call it Spring Gold.
Go Here to make this simple sauce from Mayonnaise called
Spring Gold Sauce |
