Hello, this is Doctor Hörnchen speaking - today we prescribe you asparagus. Asparagus was already used as a remedy in ancient times and later brought to the table through further cultivation by the Romans. For a long time, it remained with green asparagus, which gets its color above ground through sunlight exposure and the resulting chlorophyll formation. It was only by chance that it was discovered that when harvested directly from the ground, the finer white asparagus remains. And so it was born, the Germans' favorite side dish to Hollandaise sauce.

My dear friend and asparagus picker: We get our asparagus from the Gänger family, who have been living on the Burgstallerhof for four generations and run a real family business there. Over 30 years ago, Hans Gänger Jr. started growing asparagus - and today his son Bene is already firmly integrated. In addition to asparagus, the farm shop also offers the widely famous strawberries and many other local delicacies.

We have everything from the stalk: Whether you want to grill asparagus, cook it, or bake it in the oven (Tip: 25 minutes in aluminum foil with a bit of butter, salt, pepper, and sugar), the variety of dishes is limitless in the coming weeks. Whether classic with ham or fish, as a salad with strawberries, as asparagus cream soup, or with pasta: quickly try everything one after the other until traditionally the last harvest is brought in on St. John's Day on June 24th. By the way: to keep asparagus fresh longer, place it in water like a bouquet and store it cold and dark (don't forget to change the water).