Spring in the kitchen is, among other things, a time for asparagus. This vegetable (scientifically known as *Asparagus officinalis*) has been known since ancient times and has since been regarded as a luxurious delicacy and an aphrodisiac. Asparagus is rightly referred to as the king of vegetables.
Asparagus typically floods the market from March to May, and during this time, it also appears in some restaurants as a special offering. Asparagus is excellent when fresh and is difficult to store. Therefore, take advantage of this season and treat yourself to your yearly dose of this delicious vegetable. Some restaurants in Prague prepare special asparagus menus in spring.
Asparagus is classified into white and green varieties. White asparagus is more delicate and tender; it is grown under a layer of soil and harvested when it breaks the surface. It contains fewer vitamins and has a slightly sweet taste. White asparagus needs to be peeled, and the lower third of the shoot is cut off. It is usually cooked but can also be pickled; however, pickled asparagus can never fully replace fresh asparagus. A popular delicacy made from white asparagus is creamy soup, but there are many recipes featuring asparagus. Green asparagus contains more vitamins, does not need peeling, and is often used raw in salads, blanched, or lightly cooked as a side dish for various meats.
Restaurants with asparagus offerings:
We look forward to the 2025 season!