The asparagus season has begun in Luxembourg

The asparagus harvesting season in Luxembourg, which runs from April to mid-June, demands the utmost concentration and hard manual labour from local farmers. The growth of this plant is directly dependent on the vagaries of the weather: growth only begins when the soil temperature reaches 12°C. Until then, the plant remains dormant, and only the warming of the soil signals the start of the growing season.

The harvesting process remains a meticulous manual task, as machines are unable to achieve the necessary precision. As farmer Yves Hoffmann explains, workers use special knives to cut each stalk to a precisely defined depth without damaging the plant’s root. To grow white asparagus, the fields are covered with polythene sheeting: the dark outer layer attracts heat and retains moisture, whilst the inner layer protects the shoots from sunlight, preventing photosynthesis and preserving their pale colour.

The speed of processing after harvesting is crucial for preserving the product’s appearance and flavour. The spears are transported from the fields at a temperature of around 18–19°C, after which they are immediately immersed in ice-cold water. This rapid cooling significantly extends the product’s shelf life. The asparagus is then washed, trimmed and sorted by size and appearance: thick, straight stalks are considered the most valuable, whilst thin or misshapen ones are usually sent for processing into soups.

Contrary to popular belief, white and green asparagus are the shoots of the same plant. The only difference lies in how they are grown: green asparagus grows above ground in the sunlight, whilst white asparagus remains hidden beneath the soil. For farmers, these two months become a race against time on which the success of the whole year depends, as once the season is over, the plants are allowed to grow freely and regain their strength for the next harvest.