Nestled six miles (ten kilometers) southwest of Heidelberg and nine miles (fifteen kilometers) southeast of Mannheim sits Schwetzingen. Furrylittlegnome once visited this German town with a population of less than 25,000 people and was surprised at just how seriously Germans take their asparagus. Yes, friends, gnome wrote asparagus.
Asparagas in Germany, and in other parts of Europe, is white. It is tender and less bitter than asparagus found in North America. Another difference? White asparagus must be peeled before cooking or eating raw.
Late spring is harvesting season, and soon after, asparagus is sold in market squares and is found everywhere! Asparagus dishes are the featured specials during this time of year. Spargelfest usually occurs in May. This aspargus festival features a parade and even crowns an asparagus King and Queen.
Although the Schwetzingen Castle is the main attraction here, furrylittlegnome was drawn to the bronze and weathered sculpture honoring…you guessed it…asparagus!
I’ve actually seen, but never purchased the white stuff. Glad to know I have to peel it first. I would not have known to do that. I have actually cut up and used asparagus in quiche. I bet the white asparagus would be good too. Thank!
Thanks for your visit 🙂
It is a totally different taste! Anything added to a quiche would be good – except mushrooms. Not a fan.
I’ve got some family members not fond of fungi either 🙂
I have added broccoli, spinach, Swiss and or Cheddar cheeses. Just started making them healthier by using some egg substitute with the whole eggs – a bit fluffier that way, lighter texture with less yolk. Mine though are more like egg pie, as I use (total 5 eggs), about a cup of cheese and maybe a bit more than a cup of veggies. I do not make my own pie crust though.