(8 Apr 2025)
RESTRICTION SUMMARY:
ASSOCIATED PRESS
Beelitz, Germany – 7 April 2025
1. Worker harvests asparagus
2. SOUNDBITE (English) Kirsten Grieshaber, Associated Press:
++PARTIALLY OVERLAPPED BY SHOTS 1, 3, 4, 5, 6, 7 AND 8++
“Asparagus season has arrived in Germany, signaling the beginning of springtime in the country. There is no other food that Germans obsess about as much as white asparagus. They can discuss for hours whether it should be eaten with melted butter or with sauce hollandaise. Whether it should served with prosciutto, smoked ham or schnitzel. The only thing Germans can agree on when it comes to their favorite vegetable, is that green asparagus doesn’t come anywhere close to its white companion.”
3. Worker drags a box of asparagus along the field
4. Worker takes asparagus out of water
5. Various of asparagus on conveyor belt
6. Men eating different meals with asparagus
7. Asparagus with melted butter and crumbled bread being cut
8. Plate of asparagus with potatoes, schnitzel, slice of lemon and sauce hollandaise
9. Asparagus on a plate with scrambled eggs and fried potatoes
10. Close of man eating asparagus
11. SOUNDBITE (German) Sven Sperling, asparagus fan:
“The white asparagus is definitely more delicate in flavor, it has a different spiciness, it’s a bit spicy, it’s something quite unique.”
12. Asparagus on a plate with scrambled eggs and fried potatoes, man eating
13. SOUNDBITE (English) Kirsten Grieshaber, Associated Press:
++OVERLAPPED BY SHOT 12 AND 14++
“The season lasts from early April to June.”
14. Grieshaber sits in front of a plate of asparagus with melted butter and bread crumbles and smoked ham, saying (German) “Enjoy your meal”
15. Asparagus gets cut
16. Asparagus gets speared on fork
17. Griebshaber taking a bite, saying: “Hmmm..”
18. Various of Griebshaber taking bites
19. SOUNDBITE (English) Kirsten Grieshaber, Associated Press:
“ I love it.”
20. SOUNDBITE (English) Kirsten Grieshaber, Associated Press:
“Spring is back in Germany, asparagus is here.”
21. Asparagus being harvested in field
STORYLINE:
Asparagus season has arrived in Germany signaling the unofficial beginning of springtime in the country.
There is no other vegetable that Germans obsess about as much as white asparagus.
They can discuss for hours whether it should be eaten with melted butter or Sauce Hollandaise, served with smoked ham or schnitzel, or if it should come with a side order of peeled instead of fried potatoes.
There’s also some debate whether you can eat the shoots with you fingers or only with a knife and fork — though traditional etiquette clearly states that using your fingers is no violation of good manners as long as you dip and clean them in a little bowl of warm water.
The only thing Germans can agree on when it comes to their favorite veggie, is that green asparagus comes nowhere close to its white companion.
“White asparagus is definitely more delicate in taste," said Sven Sperling, 54, who was enjoying his first dish of the year at the Jakobs-Hof asparagus restaurant in Beelitz, just outside of Berlin.
"It’s something very special. It’s not possible to compare it with green asparagus.”
Beelitz is one of the most famous asparagus-growing regions in the country.
The farmers in the town, which is located 50 kilometers (30 miles) southwest of the German capital, make a good living off the “white gold” as the vegetable is sometimes called — a nod not just to its color but also to its steep price.
At the beginning of the season in early April it sells for up to 20 euros per kilo ($22 for two pounds).
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