The Alsace asparagus season is starting. 1,800 tonnes were produced in 2025. Here are some tips from Jérémy Wurmel, chef at the Asparagus restaurant, for making asparagus a success at home.
It’s a vegetable that comes to the fore in spring. Asparagus is making a comeback on tables. In Alsace, it is an institution, especially in Hoerdt (Bas-Rhin), the self-proclaimed capital of asparagus, a culinary pride of which the region will produce 1,800 tonnes in 2025.
At the start of the season, they can be found on market stalls and in supermarkets for around €15 per kilo. And at Easter time, asparagus often adorns festive tables. But to prevent your guests from tasting a vegetable that is too stringy, here are some tips.
In Hoerdt, chef Jérémy Wurmel runs the restaurant L’Asparagus. White asparagus is essential, and the selection is important. “You have to look for the guarantees of freshness. By pressing at the back, there must be a little juice coming out. And fresh asparagus breaks cleanly, it doesn’t bend“, specifies Jérémy Wurmel. And that’s good: in Alsace, 65% of production is in the short circuit, according to the local promotion association.
Then you need a little elbow grease. “You have to peel them well, don’t hesitate to remove some so that you no longer have any skin around them.“And for cooking, the chef uses a home technique.”We put the asparagus in the pot, cover with fresh water and add a handful of coarse salt. Bring to a boil. As soon as it ends, turn off the heat and cover with a lid.”
And the chef insists: you have to watch the cooking carefully. “We must not forget them. If you boil them too long, they will be overcooked..” Then leave to rest for an hour, the asparagus will sink to the bottom of the pot.
And after? White asparagus is eaten simply, with mayonnaise.
