Toytown Germany

Munich's Asparagus season officially started on Friday, 15th April 2005. White asparagus, known in German as Spargel, is an obsession in Bavaria. The season runs from mid-April until mid-June. During this time huge amounts of the vegetable will be on sale at the Viktualienmarkt and grocery stores throughout Munich. To enjoy the taste at its best the spears should be lightly steamed or boiled. They are then served with either hollandaise sauce, or with butter, pepper, and parmesan. Asparagus goes well with boiled potatoes and salmon or parma ham. The accompanying wine should be white, either Riesling or Silvaner. Click for more recipes. Most of the Spargel on sale in Munich comes from the Bavarian town of Schrobenhausen, 50km to the north west.

[img]http://www.toytowngermany.com/munich/spargel.jpg[/img]

Curiously, when some people eat asparagus their urine develops a distinctive and mildly unpleasant odour. But not everybody has the "stinky pee" gene. Only around 46% of British citizens have it. Compare this to the stinky French, of whom nearly 100% are affected. Even more curiously, there is another gene which codes for the ability to smell this odour. Thus it could be that you have the stinky pee gene, but are unable to smell it and so will never know.

See also the TT chat forum: Spargel / Asparagus - Chat topic

I'm completely baffled by Spargelzeit. I don't know why asparagus is so special here. Last year I ate out at fancy restaurants a few times around spargelzeit (with work) and it seemed that everything on the daily specials somehow had it incorporated. I had it a few times (because I liked the stuff being served with the spargel) and didn't find anything particularly special about it. Not that I particularly dislike it or anything, but for me, you may as well have broccolli, or bean month.

I've never sussed the asparagus thing either. The Germs make out like it's manna or something. The obsession with it is a riddle wrapped in an emigma inside a mystery. Or something. The only reason I can think of is that it only grows in a short period. But it does that in England and we don't get all het up about it.I don't worry about it. I just let them get on with it and don't ask any questions. If they want to pay over the odds for a stringy vegetable that's grown in a binliner to keep it white, that's their beer.

Spargel creme suppe in tins is the bollox.

UJ - if you liked the tinned soup, try making your own fresh asparagus soup sometime. The difference is unreal, I promise. I find that the cans are a little too salty, and don't taste enough of asparagus - and the tell tale sign, tinned asparagus soup don't make your wee smell weird.

I believe you. Tins are horrible, just so happens that for some reason I've always liked those lacroix tins of asparagus soup (possibly cos they cost a lot, for a tin of bloody soup). Perhaps I will try changing the smell of ma pish this spring though, aye.

Asparagus is traditionally a luxury veggie. Up until a few decades ago it was as exclusive as caviar.

the asparagus here is also white, not green and thin like in the states. i love asparagus, but i hate the unpleasant side-effect. this is a no-no in the u.s. the german's have no qualms about stinky urine.

There´s currently a debate going on here in Germany about making the long time unemployed work in the Spargel fields (going rate is 5.10€ per hour.) Apparently only foreigners choose the work, primarily from Poland (where 1€ has the buying power of 1.8€ here.) Spargel picking anyone?

yumyum love the Spargelzeit. I love the green one with spuds and melted butter. I've never noticed my waz smelling funny afterwards...I must be one of the 54% of Brits who don't carry the stinky-slash gene.

anyone got any good recipies for asparagus ?

1 bunch Asparagus
1/2 stick butter sliced up
black pepper, nutmeg, salt to taste

wrap in foil, put on charcoal grill for 20min.

TASTY!

My family had an aspargus farm from the 30's until I reached college age in the 70's. We trucked it up to the markets in Chicago. Best recipe for it in an Italian kitchen is to cut it up with garlic, onions, mushrooms, green/red peppers, zuccini, and possibly even potatoes. Smother it with sweet basil and oregano. Not your typical aspargus and hollandaise, just good country Italian cooking.