Short Season Of ‘Spargelzeit’ (White Asparagus) Kicks Off At Bauhaus In Gastown

The GOODS from Bauhaus

Vancouver, BC | ‘Vegetable of kings,’ ‘edible ivory, or simply ‘white gold’ – whatever you call it, white asparagus is synonymous with German cuisine, and at Bauhaus we wait all year for Spargelzeit, or asparagus season! During this short season, Germans enjoy the delicate flavour of this spring vegetable at least once a day. This adds up to a national total of over 70,000 tonnes of Spargel per year!

White asparagus has a deep history of being a luxury vegetable. As far back as 2000 BCE, the vegetable was cultivated by the Ancient Egyptians, the Greeks, and the Romans. Throughout the reign of King Louis XIV, the vegetable gained popularity and was reserved for the tables of the court. It takes three full years for an asparagus plant to produce its first tip.

White asparagus grows underground, surrounded by the earth. This protects the slim stalks from sunlight, keeping them from turning green, while also enhancing the subtle natural flavours. Rich in nutrients and low in calories, you can feel good about taking full advantage of Spargelzeit!

At Bauhaus, we’re serving white asparagus soup as a side dish or as an add-on to our beloved wienerschnitzel. It doesn’t get more German than this, so be sure to take part in the magic of Spargelzeit before it disappears for another year!

DETAILS

GALLERY

THE PEOPLE

Owner: Uwe Boll
Chefs: Tim Schulte & David Mueller
General Manager: Daniel Klintworth
Event Coordinator: Kimberley Busch

ABOUT BAUHAUS

Bauhaus Restaurant is Vancouver’s newest award-wining upscale dining experience, delivering innovative techniques, fresh flavours, and exceptional service. The a la carte menu reflects a contemporary approach to German classic cuisine, while the seasonal tasting menu showcases modern European fare.

Located in Gastown, the restaurant is housed inside one of Vancouver’s most unique historic buildings, The Boulder Hotel, which was originally built in 1890. Over the last 100 years, the building has gone through many changes, from its early days as a saloon, to a bank, and, finally, a hotel. Led by Vancouver designer Andrea Greenway, we have designed the restaurant to work within this historic space, featuring a dining room, a large lounge area, and an open-concept kitchen.