Asparagus season Spring on your plate: 10 things you definitely didn't know about asparagus

The tasty vegetable spears land on our plates just in time for the start of spring. Green or white asparagus; which are healthier, what are the differences between the two varieties and how do you prepare them? We reveal the answer.

For several weeks now, retailers have been selling green and white asparagus spears, whetting our appetite for the start of spring. But in this country, asparagus is still in deep hibernation.

In Switzerland, the season only starts at the end of April/beginning of May and lasts until St. John's Day (June 23), which is traditionally the last day of the asparagus harvest. From this day until the first frost, it is at least 100 days. The asparagus needs this time to gather enough strength to sweeten our spring again next year.

Here are 10 exciting facts about this springtime superfood:

The asparagus plant (Asparagus officinalis L.) belongs to the lily family, like onions, chives, garlic and leeks. However, while the latter even grow wild without much effort, vegetable asparagus requires a lot of care, expertise and patience.

Today, asparagus is considered a noble vegetable. We essentially differentiate between white asparagus, also known as pale asparagus, green asparagus and the rather rare purple asparagus.

Asparagus probably originates from the Mediterranean region and was already enjoyed by the ancient Egyptians and Greeks as "Aspharagus". A word that can be translated as "young shoot". The Romans eventually brought asparagus to Europe, where it became a luxury vegetable for princes and kings.

For a long time, the complicated and expensive cultivation process meant that asparagus was only available to the upper classes. It was not until the 19th century that the spring vegetable was also cultivated for the common people. Even today, asparagus is known as the "queen of vegetables"

Do you know the difference between green and white asparagus? Very few people answer this question correctly. Contrary to popular belief, they are not different varieties; only the way they are grown determines whether they are green or white.

Put simply, white asparagus grows underground and is cut as soon as its "head" sees the light. Green asparagus, on the other hand, grows in the sun. As a result, it produces the substances it needs for photosynthesis - and that makes it green.

However, there are now also special varieties that have been bred for one cultivation method or another. As a result, purple asparagus spears can now be found on the vegetable shelves alongside green and white.

Today, over 200,000 hectares of asparagus are grown for sale worldwide. While in Europe and Africa it is mainly white asparagus that is consumed, green asparagus dominates on other continents.

Here in Switzerland, green asparagus is in the lead. The area under domestic asparagus production has increased continuously over the last 20 years and now covers around 208 hectares of green asparagus and 182 hectares of white asparagus.

Whereas in the 1980s only just under 550 grams of asparagus were consumed per capita, the total consumption in Switzerland today is 11,000 tons of asparagus, i.e. around 1.4 kilograms per person per year. Considering the short seasonal period of around two to three months, this is a considerable amount!

In order to satisfy the great desire for spring vegetables as early as possible, asparagus from Peru or Mexico can be found on the market from mid-March. Nevertheless, we advise patience, and not just because of the ecological footprint. The first Swiss asparagus will be on the market just a few weeks later, and the wait will pay off.

The spears from the farmer or vegetable market are particularly fresh and therefore rarely woody. This saves time during processing and ensures a crisp bite and intense flavor.

If you want to know for sure, rub the asparagus spears together: if they squeak, they are fresh.

Asparagus is one of the more complex vegetables to cook. This is partly because they need to be prepared particularly gently, but also because of the sheer quantity. Each person should eat at least 500 to 600 grams of asparagus, and asparagus fans can easily eat a kilo.

Cut about 1 centimeter off each asparagus spear (regardless of the variety). As the white asparagus have a thicker skin and are more likely to become woody, you should then carefully peel a good 2/3 of the spear. For green or purple asparagus, lightly peel the lower third. Depending on the thickness of the spear, the asparagus should be gently cooked for 8 to 15 minutes.

Tip: an additional pinch of sugar in the cooking water takes away the bitter taste of the white asparagus.

Asparagus are delicate little plants that drop their heads all too quickly. Therefore, the fresher the better! However, if you have to buy the vegetables the day before, the asparagus can be kept in the fridge for one to two days.

To do this, wrap the asparagus spears in a damp cloth or place the bunch of asparagus upright in a bowl of water (2 to 3 centimetres).

White asparagus taste mild, sometimes a little sweet and bitter and have a soft consistency when peeled and cooked. Green asparagus are firmer to the bite and stronger, their taste is spicy and hearty. White asparagus are suitable for light dishes in which the king vegetable takes center stage. The same goes for green asparagus, which also work well in pasta or hearty casseroles. In the end, it's all a question of taste!

Swiss asparagus hereAvoid these mistakes when preparing

Whether green, white or purple: all asparagus varieties consist of around 90 percent water, which is why the vegetable spears (pure!) only have 200 calories per kilogram. The few components that are not water contain high amounts of potassium, calcium and nitrogen. Asparagus also contains folic acid and vitamins A, C, E and K.

If you had to choose, green asparagus would probably be considered healthier because it contains more nutrients and valuable vitamins. However, asparagus is not entirely healthy, as it also contains substances that are converted into uric acid in the body. This can cause excess uric acid to crystallize and settle in the joints, which can cause pain for people who are prone to gout.

Just a few minutes after eating asparagus, an unpleasant odor is noticeable when urinating. This reaches its peak around two hours after eating. In short: it stinks!

This is due to sulphurous compounds that are so small that they rise into the air from the urine. But the stink is not in the vegetables themselves. So where does it come from?

Asparagus contains aspartic acid, which is broken down into substances that cause the characteristic "asparagus urine" when excreted in the urine. However, aspartic acid itself is odorless. Only a degradation process in the body can ensure that a sulphur-containing compound is produced by converting the amino acid, which is then excreted. And not all of us can do this breakdown.

So whether it stinks or not is determined by our genes. Approximately every second person has this gene, which is able to produce the enzymes and thus the sulphurous compounds. If this gene is missing, there is no smell.