It’s asparagus (or spargel in Germany if it is white) season in the garden. I slice the first delicate spear with my Swiss Army Knife and pop it into my mouth. It is delicious and tender needing no cooking. I grab a few others to cut into a salad this evening.
Like zucchinis (Cucurbita pepo) that are not watched, a single spear can grow 6-8 inches a day becoming tough and not as tasty. But for now there is little chance of that happening as their newness keeps me coming back and inspecting the patch a few times each day.
But this blessing will become a bit tiresome in two weeks or so as daily harvests of a pound or more begin to exhaust our desire and recipes for this delectable seasonal vegetable.