Asparagus Season

Seasonal Offer

Asparagus Time

Also in 2024 we have a very classic asparagus offering paired with suited spring drinks.

About our asparagus offer

For this year’s asparagus season from mid-April to mid-May, we are once again offering classic asparagus soup with asparagus pieces and croûtons as well as a portion of fresh asparagus with boiled potatoes and a choice of hollandaise sauce or butter with breadcrumbs. Served with a choice of tender cooked ham, smoked raw ham or a breaded ecalope of veal tenderloin (“Wiener Schnitzel”).

A fruity and fresh white wine to go with it: Scheurebe from the Fogt winery in Rheinhessen. Before the meal, we recommend the local alternative to Aperol Spritz: Wildwiesen Spritz – an aperitif with fruity wild meadow aromas and a balanced bitter note. After the meal, we like to serve the Berlin-based Mampe Halb&Halb with ice and orange.

Some Product Information

The Star of Spring

Asparagus is considered as one of the world's oldest cultivated plants.

From a medicine to a delicacy

The history of asparagus started approximately 5000 years ago in Egypt where asparagus was discovered as food and as medicinal plant. In ancient times the Romans and Greeks developed the first cultivation methods and used asparagus primarily as medicine.

During the 16th century asparagus started to be used in the kitchens of European lords. Today asparagus is considered as one of Germany’s most popular seasonal vegetables.

Asparagus from Beelitz

The area of Beelitz in Berlin’s neighbour Brandenburg is Germany’s second biggest asparagus growing region with 4900 hectares of cultivation land and around 100 companies. Asparagus from Beelitz is nowadays even protected by an EU seal.

Did you know that it is the sun light what makes the asparagus green? The German classic – white asparagus – is cultivated underground, whereas green asparagus is cultivated above ground and so can create chlorophyll.