European Stars and Stripes (Newspaper) - May 10, 1991, Darmstadt, Hesse                                Some prefer it Pale a a a i by Anita Gosch staff writer i t s called the Queen of vegetables. And from now until about mid june it reigns supreme in Many parts of  especially the succulent White variety favored in Germany and the Alsace Region of France a is a featured dish at restaurants and a favorite for sunday Home dinners. It is eaten hot at room temperature or chilled. It is made into soup mixed into stews and stirred into ome lets the French enjoy mousses Aux Asperges asparagus mousse and tarte Aux Asperges asparagus quiche both usually made with Green asparagus Northern italians eat risotto con Sparagi Rice and asparagus. Germans like their asparagus White and Delight in Sparge Salat asparagus salad among other variations of the vegetable britons usually go for Green and eat Sandwich like asparagus Rolls. A a /. A v a. In Germany the Subtle flavor of the prize White stalks is preferred with simple melted butter or with a classic Hollan Daise or Vinaigrette sauce served As an appetizer or alongside thick slices of smoked raw or cured Ham. Nutritionally asparagus is a dream food. Its Rich in Vitamin a and has fair amounts of Vitamin a Vitamin c and minerals. It is valued As a diuretic and at Only 35 calories per cup cooked it s a Dieter s Delight. In some parts of Europe most notably the Alsace which Borders Germany and in Central Germany White asparagus becomes a Way of life during the vegetable s six week season. There Are restaurants in. These areas that base their entire reputation and Raison do etre on asparagus. Villages stage asparagus festivals Complete with bands dancing and of course asparagus tasting. A tourist bureaus offer asparagus weekends during which participants take seminars and learn How the vegetable is grown harvested arid prepared. Farmers open their Homes inviting the Public to try a and buy a their fresh products a drive along any country or a a a Village Road in Central Germany will reveal a virtually Back to Back a signs proclaiming Frische Sparge or fresh asparagus for  Isnit cheap. In Germany for instance a kilo 2,2 pounds runs anywhere from 3.50 to 12 Marks $2-$7 depending on the Grade selected and where it is purchased. It is less expensive in the regions where it s grown but costs a Good Deal More in areas farther from its origin. Because of its High Price Many Southern italians shun asparagus. Most neapolitan eat Fri Arielli a vegetable similar o american Mustard greens in the United kingdom too asparagus is considered a. Luxury vegetable whose Price tag stops Many people from reaching for the stalks at Market stands. The High Price of asparagus stems from the vegetable s Brief season. In Germany and France the meticulous care required in cultivating it to ensure it a remains White plus the backbreaking labor involved in the Harvest adds to the Cost of White varieties. Unlike Green asparagus the White variety is a grown entirely underground to shield it from the Sun s rays and to keep its Ivory color. If the tips of the stalks become exposed to the Sun they turn purplish and its Market value plummets drastically. Harvesting is done largely by foreign labourers. Workers roam the Fields their backs hunched in search of tiny cracks in the Earth that indicate the asparagus stalks Are about to surface. They carefully Tunnel into the Hills from the Side snip off the stalks and draw them out carefully covering up the Hole to food protect the rest of the stalks. Asparagus was consumed by ancient egyptians romans and greeks about 4,000 years ago it was largely considered a treat for Kings and emperors. In Germany the vegetable grew wild until cultivation began in the mid-1500s. Though it is now enjoyed by people from All segments of society it is still a considered a Royal treat. Staff writers Gary Miller in the Mediterranean Bureau and Amy Geller Jones in the . Bureau contributed to this report. Page 14 a the stars and stripes Friday