Overview
- Asparagus is in season in Germany from April through the end of June, and consumer outlets are publishing step‑by‑step advice for home cooks.
- To spot fresh spears, check for tightly closed tips and moist cut ends, then rub two stalks together for a light squeak that signals high moisture.
- Use asparagus the day you buy it or wrap it in a damp cloth for up to two days, and if it sat unpeeled for longer, soak it in cold water for two hours; for long‑term supply, freeze peeled spears raw for up to six months and cook them straight from the freezer.
- For cooking, simmer white spears for about 15–20 minutes or green for 8–12, season the water with salt plus a pinch of sugar and a little butter, or try pan‑frying, oven foil packets, or quick microwave steaming for different textures and flavors.
- A fast option from lifestyle coverage is a 30‑minute salad with asparagus, cherry tomatoes and feta, which uses cooked or blanched spears cooled in their cooking liquid or an ice bath for a crisp bite.