"Spring air in sticks", "white gold" or "the regal vegetable": asparagus is the one vegetable with the most nicknames

Asparagus thrives on the sandy soil of the Regnitz valley. This is why the asparagus season from mid-April to 24th June should not be missed. The asparagus is harvested by hand. This means that each individual stick is cut by hand. Fresh from the field, this delicacy is served at Bamberg's market in all its glory - in white, green and purple.

Recipes from Bamberg
White-green plate of asparaguses with ham

Ingredients:
1 kg white asparaguses
1 kg green asparaguses
1 pinch sugar
2 TL lemon juice
400g ham
200g butter
Sage leafs salt       

Peel white and green asparaguses (only the lower half for the green one) and cook in separate pans in bubbling salt water with sugar and lemon juice (the white asparaguses 15-20 minutes, the green ones 5-10 minutes). Serve asparaguses and ham on a preheated plate. Heat up the butter, add small chopped up sage leafs and serve separate to the asparaguses