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The excellent taste of asparagus develops according to the quality of the soil and water. The temperature of the ground is another key factor. Whether the ground warms up quickly, depends on its physical characteristics. White asparagus requires deep, sandy, but also rich and stone-free soils. Such soils ensure that in early spring temperatures of 12 degree Celsius can be reached 20 cm below ground level. Asparagus depends on these relatively high temperatures as they allow for the sprouting of the shoots.

Such light soils are good for the plant to break upwards through the soil and, thus, to provide ideal conditions for excellent growth.

The fibrousness of asparagus correlates to the speed of growth. The faster it grows, the thinner the fibers, the better the flavor, and the more delicious the taste. Asparagus produces its typical aroma only at an intense metabolic activity. There is a popular saying: “Asparagus must shoot!”

To be accurate, the fibrousness and flavor also depends on the region and the species of asparagus. More traditional growers prefer types with fine fibers, which may no provide a huge return, but guarantees the fine, sweetish taste, every gourmet associates asparagus with.

As already mentioned, the regional quality of water contributes to the excellence of the soil. Asparagus consists of 95% water. This is why the local taste of water has a profound effect on the overall flavor of asparagus. Quite logically, the fertilization of asparagus affects its taste likewise. Good asparagus is never fertilized with liquid manure. This is not because asparagus would not respond to this additional intake of growth stimulations, but it rather goes without saying that such asparagus prepared for dinner would have taken on the odor of liquid manor.