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Is there a more springlike green than the glow that imbues sautéed asparagus?
Here with olive oil, garlic and backyard morel.
When I lived in Munich, I didn't really understand why the Bavarians were so excited by the first Spargel of the season. It was just a vegetable, after all, coming into its season, but they treated those days as a veritable religious holiday. Now, so many years later, and in possession of an asparagus bed of my own, I am a convert.
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