Sunday, May 12, 2013



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.