Asparagus harvest 2024

The king of vegetables is ripe!

Ernst Tschida, LWK President Niki Berlakovich, Kevin Graf and Mayor Markus Ulram at the asparagus field.(Bild: Judt Reinhard)

Everything is earlier, even asparagus is peeking out of the ground 14 days earlier. "The current conditions are ideal for asparagus. The quality is very good, we are satisfied."

Nikolaus Berlakovich, President of the Burgenland Chamber of Agriculture, describes this as a historic early start. The asparagus harvest in Burgenland has started two to three weeks earlier than normal.

"Earlier than ever before", says Berlakovich. And he takes up the cudgels for the healthy green, white and purple spears: "Domestic asparagus is characterized by excellent quality, short transport routes and high production and social standards. Not forgetting, of course, that asparagus is an extremely healthy vegetable."

Asparagus goulash

Ingredients: 1/2 kilo asparagus, 4 red or orange peppers, 1 onion, soup seasoning, 1 tbsp sugar, salt, pepper, a little oil.

Preparation: Depending on the type of asparagus (peel the white asparagus and cut into 1 cm slices, the green asparagus can be cut without peeling), dice the onion and the bell pepper. First sauté the onion in oil, add the bell pepper and sauté briefly. Add a little water and cook the bell pepper until soft. Then puree the peppers with a hand blender. (If the sauce is too runny because you have used too much water, you can thicken it later with a little starch).
Add the chopped asparagus and the tablespoon of sugar to the sauce. Cook until soft, stirring often so that nothing burns. Season to taste with the soup seasoning, salt and pepper. That's it!

If you like, you can of course also add ham to the goulash, otherwise the vegetarian version also tastes delicious! Serve with white bread. Enjoy your meal!

11 hectares of organic green asparagus from Halbturn
Kevin Graf from Halbturn produces 11 hectares of organic green asparagus. He starts harvesting around 14 days before the previous year. "The current conditions are ideal for the asparagus," he explains. "The quality is very good, we are satisfied." However, if it gets cold again at night, the asparagus will grow more slowly. The Graf family's green asparagus is available at the vegetable stall in Halbturn and at the Reiner family's farm store in Frauenkirchen.

White and green asparagus from Illmitz
Andreas Haider from Illmitz started cutting his white and green sandbar asparagus 10 days earlier than last year. If he had his way, it would now be a constant 25 degrees during the day and 10 to 15 degrees at night.

Andreas Haider from Illmitz produces white and green asparagus.(Bild: Charlotte Titz)

"Then the asparagus would grow evenly," says Haider. His asparagus can also be picked up daily from the farm in Illmitz and is of course also available in local restaurants.