It's the season for a strange German delicacy -- white asparagus. Every restaurant has exclamatory signage letting you know you can eat it there plain, buttered, creamed, in soup, sauce, chopped, whole or with hollandaise sauce. It's still harvested by hand because it actually is just regular asparagus that's picked before it reaches the light and turns green via photosynthesis. I said it was strange. It's really a big deal here, but I find its taste rather bland. We had it with our dinner tonight and it drew few comments of praise. I do appreciate it as a symbol of spring.
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