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Field-fresh Asparagus from Marburg

The planting of Marburg asparagus takes place in spring. The soil must be improved with compost, fertilized, and deeply loosened, similar to strawberries. This is necessary to provide asparagus, which roots up to one meter deep, with an optimal foundation. After two years of growth, the time has come: We proudly look at the first harvest of Marburg asparagus.

Our Asparagus Varieties

Close-up of pale white asparagus shoots emerging from brown soil beside white plastic mulch, under a blue sky with fluffy clouds.

Raffaelo

Prius

Backlim

Ramires

What is the Difference Between Green and White Asparagus?

Simply put: white asparagus grows underground and is harvested as soon as its "head" sees the light, while green asparagus is not piled up and grows in the sun. As a result, green asparagus forms the substances it needs for photosynthesis – and that makes it green. Theoretically, you can make green asparagus from white asparagus by not piling up asparagus mounds. Green asparagus is healthier than white asparagus because it contains more nutrients and valuable vitamins.

A pile of pale white asparagus spears on brown soil, with pink-tinged tips.

Basic Course in Cooking Asparagus

As a rule of thumb for 2 servings (1 kilogram of asparagus):  

 

  • 2 teaspoons of salt
  • 2 teaspoons of sugar
  • 1 tablespoon of butter (enhances the flavor)

 

Bring water with salt and sugar to a boil. Add the asparagus to the boiling water, reduce to medium heat and let the asparagus simmer gently. The asparagus is done when it bends easily (hold the asparagus spear in the middle, the asparagus head and end will now bend slightly downwards)

 

Tip: Use just enough water to cover the asparagus spears. Professionals like to cook asparagus standing in a special pot. Here, the "feet" cook in the water, while the heads cook in the steam.

 

Asparagus is rich in vitamins (Vitamin C, Provitamin A, Vitamin B1 and B2) and trace elements (phosphorus, calcium, and potassium). To retain many of these components, asparagus should be cooked in a small amount of water.

Close-up of gloved hands using a small tool to pry a pale white shoot from brown soil. Green plastic crate filled with white asparagus spears, dirt clinging to the roots, outdoors on a grassy field. Foreground tall grass frames a rural scene: white-plastic fields, a small group with animals, a lone tree, and a tree-lined hill beyond. Two workers on a bakery line shaping long white dough sticks on a conveyor; foreground worker wears a dark T-shirt and blue cap. Pale white shoots rise from soil beside a worker wearing a brown sleeve and glove; a trench and a blue-handled tool appear in the background. Wide field with long rows of black plastic-covered soil, workers tending beds in the distance; green fields and a tree line under a cloudy sky. A pile of pale white asparagus spears on brown soil, with pink-tinged tips. Long rows of black plastic mulch cover a tilled field, with green fields and a distant tree line on the horizon under a cloudy sky.

“Tested Quality – HESSEN”

The quality label “Tested Quality – HESSEN” was developed by the marketing association GUTES AUS HESSEN e. V. together with the state of Hesse. The main goal of this system is to provide consumers with high-quality and safe food, whose origin is clearly recognizable. 

The quality label “Tested Quality – HESSEN” was approved by the European Commission in 2003. 

 

In principle, mono products, i.e., unprocessed products such as fruit and vegetables or meat, must come from the specified region to be labeled with the quality mark “Tested Quality – HESSEN.” For processed products, at least the main ingredient, such as the meat in sausage products, must come from the specified region. In some regions, the origin can even be specified in more detail than “Hessen,” e.g., in the Odenwald. There, pigs from the Odenwald are slaughtered at a local slaughterhouse and processed and sold in Odenwald butcher shops into meat and sausage products. These products may carry the label “Tested Quality – ODENWALD.”    

 

It guarantees: 

Official quality seal of Hesse: shield badge with red and white fields, yellow sun, stylized road marks, a lion, and the text “Geprüfte QUALITÄT” and “HESSEN”.

Quality

Companies that are allowed to use this label for their products must meet additional requirements and quality standards that exceed the legal level. These are prescribed for producers, processors, and marketers. 

Official quality seal of Hesse: shield badge with red and white fields, yellow sun, stylized road marks, a lion, and the text “Geprüfte QUALITÄT” and “HESSEN”.

Safety

The requirements are constantly monitored and secured within the framework of a comprehensive quality assurance system, so that the high quality, safety, and origin of the products can be proven from the producer to the store shelf. 

Official quality seal of Hesse: shield badge with red and white fields, yellow sun, stylized road marks, a lion, and the text “Geprüfte QUALITÄT” and “HESSEN”.

Traceable Origin

To fulfill the attribute “regionality,” the products must largely come from the specified region. Exceptions are possible if some components cannot be sourced from the region or if sourcing within the region would be significantly uneconomical.