Asparagus and strawberry season
Strawberries
From a food point of view, we certainly picked the right time to be in Germany. Spring is when strawberries and asparagus are in season. And I don’t mean plain ole green asparagus. This is the white stuff, with each spear as big around as your thumb (or bigger) and about 20 centimetres (8 inches) long. The strawberries are huge too, and as sweet as can be. We had both for dinner tonight.
I helped our hostess to prepare the asparagus. Here’s what she did. Trim just a bit off the end and then peel each spear with a potato peeler. Wash well and cook in boiling water til tender (add a scant teaspoon of sugar to the boiling water to counter any bitterness and a bit of salt too). Drain, toss with butter and sprinkle with a good quality, grated parmesan. Serve. Eat with a knife and fork so you can ward off anyone who tries to steal your share.
White asparagus
I’ve been told the asparagus season ends on 17 June. No information on what happens after that day if you find and eat some.
Where to next? 
Those asparagus look wonderful. Very strategic too to have a plan for warding off anyone who wants to take some. Followed by strawberries or strawberries and cream. Sounds like a gourmet’s delight.
Louise
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Definitely a gourmet’s delight.
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better let us know when and if you find out…lol
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I will
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Both the strawberries and asparagus look delicious. I don’t think I’ve even seen white asparagus – maybe one of the farmer’s markets might be an source.
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White asparagus is abundant in Europe, but I’ve never seen it here. But green asparagus always makes me happy. So all good.
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