Spargelsaison. If that word isn’t familiar, then you probably have never visited Germany in late spring. For a brief few weeks, the entire country goes mad for asparagus at its peak moment. It can be found in abundance at farmers’ markets while dishes using both the green and more subtle white varieties crowd the menus of restaurants. Asparagus is famously delicate, its sugars turning to starch almost as soon as it is picked. For travelers headed to Berlin, the asparagus that many believe to be the country’s best is grown in nearby Beelitz. You’ll be able to enjoy it the same day it has been harvested. At the historic Hotel Adlon Kempinski, menus during asparagus season showcase the ingredient in classic preparations—served simply with hollandaise sauce, for example—and more innovative ones as well, like an asparagus chartreuse topped with caviar.
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