It's probably been 25 years now, the first time I traveled to Munich, Germany. At the time, as a young man traveling on business, I'm sure it was good Bavarian beer that I was looking forward to. Looking back however, it was the German asparagus that I remember most. It was late April, maybe early May and I didn't know it at the time but I was stepping into a magical culinary window of time in Germany known as Spargel Season. Walk through the center of town in any German city this time of year and large chalkboards in front of every restaurant herald the arrival of spargel in a long list of dinner specials built around the celebrity vegetable. "Was ist spargel? (What is spargel?)" I asked in a poorly accented German that only an American can manage. The friendly restauranteur whose English was worse than my German gestured enthusiastically with his hands for me to follow him into his establishment. Once inside he proudly pointed to a simple dish containing several fat, white (admittedly phallic) spears the likes of which I did not recognize. "Spargel!" he said triumphantly. I shrugged my shoulders, still confused, and asked to be seated. I ate spargel for three days straight.
Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts
Sunday, April 21, 2013
Indulge: Spargelkarte (White Asparagus Menu) at Affäre
It's probably been 25 years now, the first time I traveled to Munich, Germany. At the time, as a young man traveling on business, I'm sure it was good Bavarian beer that I was looking forward to. Looking back however, it was the German asparagus that I remember most. It was late April, maybe early May and I didn't know it at the time but I was stepping into a magical culinary window of time in Germany known as Spargel Season. Walk through the center of town in any German city this time of year and large chalkboards in front of every restaurant herald the arrival of spargel in a long list of dinner specials built around the celebrity vegetable. "Was ist spargel? (What is spargel?)" I asked in a poorly accented German that only an American can manage. The friendly restauranteur whose English was worse than my German gestured enthusiastically with his hands for me to follow him into his establishment. Once inside he proudly pointed to a simple dish containing several fat, white (admittedly phallic) spears the likes of which I did not recognize. "Spargel!" he said triumphantly. I shrugged my shoulders, still confused, and asked to be seated. I ate spargel for three days straight.
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