Asparagus stands for healthy indulgence. It not only tastes great, it is also filled with vitamins and other healthy ingredients. Asparagus is a perennial plant whose roots survive the winter buried under the earth. Each spring, the plant produces shoots, which can be harvested. After the harvest, a few sprouts are left as asparagus fern to regenerate the plant.

White Gold from Nuremberg

A well-traveled tailor brought asparagus to Franconia in 1670. The special quality of Franconian asparagus is due to the regional climate and the sandy soil of the area, which provides the perfect conditions for growing the plant.

The king of vegetables has to be treated right – not only during the harvest, but also in the kitchen. The most important rule is that it be freshly cut and cooked on the same day. This “white gold”, as the delicacy is sometimes called, can be enjoyed in many forms. In Nuremberg restaurants and inns it will often be served as a salad with bratwurst or in a more elegant form with salmon or shrimp or sometimes even as an asparagus mousse – there’s something for everyone!