This healthy vegetable sets the tone, and you can enjoy classical and creative asparagus recipes at several restaurants.
Asparagus has been known since time immemorial and is popular as a remedy as well as a delicacy. In South Tyrol, it has been cultivated in particularly suitable regions since the end of the 19th century, primarily in the "asparagus triangle" of Terlan, Vilpian and Siebeneich in the fertile Etsch Valley. Asparagus plants need sandy soil and a climate that’s not too hot. The asparagus cultivators prick the vegetables before they have even broken through the soil and been exposed to sunlight, so that no discolouration occurs. In South Tyrol, this special vegetable is harvested from the field very early, from the end of March onwards, up to four times a day, and is sent straight to the market and restaurant kitchens. A special advantage is that the accompanying wine matures just at the same time as the asparagus does, so South Tyrolean restaurateurs are able to satisfy several gourmet wishes at once. There is even an "asparagus wine" in Terlan, a Sauvignon, which has a special bottling for the asparagus season only. In April and May, several restaurants invite you to enjoy classic and creative asparagus dishes. Fresh asparagus served with home-cured ham, boiled potatoes and Bolzano sauce are considered to be the "classics".