White or Green? What You Never Knew About Asparagus

Just eight weeks a year – that's all the time Swiss asparagus grants us. Miss the season and you wait until next spring. No wonder the white and green spears become the star of every market from late April onwards.

From Imperial Tables to Swiss Kitchens

Asparagus is one of the world's oldest cultivated vegetables. Ancient Egyptians grew it, Romans prized it as a delicacy – and Julius Caesar reportedly loved it with melted butter. It largely disappeared from European kitchens during the Middle Ages before making a triumphant comeback at the court of Louis XIV in the 17th century. The Sun King even had heated beds built to harvest it year-round.

In Switzerland, asparagus cultivation has a long tradition in Valais, Aargau, and Bern. The soil and climate – sunny, well-drained, slightly sandy – create ideal conditions. What many don't know: white and green asparagus are botanically the same plant. The difference lies entirely in the growing method. White asparagus grows under a mound of earth that blocks light and prevents photosynthesis. Green asparagus grows above ground, developing its characteristic colour through chlorophyll.

Did you know? An asparagus shoot can grow up to 10 centimetres per day in warm weather. That means anyone with an asparagus field needs to harvest daily – otherwise the spears become too woody to eat.

The Essentials of Asparagus Preparation

Fresh asparagus needs little, but it needs the right things. The most important tool is a good asparagus peeler – unlike a standard vegetable peeler, it has a wider blade that peels evenly without damaging the stalk. Essential for white asparagus, which must be peeled consistently from top to bottom.

For cooking: upright in the pot, not lying down. A tall asparagus pot with insert isn't an unnecessary gadget – it genuinely makes a difference. The tips steam while the stalks simmer in water, giving you the perfect bite without mushy tips.

Fun Fact: The famous "asparagus effect" on urine comes from breakdown products of asparagusic acid, a sulphur-containing compound. Interestingly, not everyone can detect this smell – genetic variations determine whether you notice it or not. Scientists were already puzzling over the phenomenon in the 18th century.

Asparagus as a Mother's Day Gift Idea

The first Sunday in May falls right in the peak of asparagus season this year – a happy coincidence. For a lasting Mother's Day gift, kitchen tools that serve year-round are always a winner. A beautiful wooden chopping board with a juice groove works brilliantly for asparagus and countless other kitchen tasks.

For those who love to present something special: a wooden or stainless steel salad set pairs beautifully with an asparagus salad – green asparagus, briefly blanched, with parmesan and lemon dressing. And since Swiss May weather often invites outdoor dining, an elegant serving tray for the terrace fits as perfectly as hollandaise fits asparagus. And for the mum who loves to experiment: a vegetable knife with ergonomic handle is a kitchen gift classic – precise, lightweight, lasting.

Short Season, Long Enjoyment

The asparagus season traditionally ends on 24 June – St. John's Day. The plants are then left to grow and gather strength for the following year. Until then, there's plenty of time to try white and green, classically boiled and fresh from the grill.

If you're still looking for the right kitchen tools or a Mother's Day idea, feel free to browse the enjoymedia range. What's your favourite way to prepare asparagus – classic with hollandaise or green asparagus fresh off the grill?