The Columnist Manifesto

"Spargel" is German for asparagus. For six weeks in May and June, it’s the "spargel time." The Germans regard white asparagus as a delicacy, and during spargel season, the markets are filled with mounds of white asparagus. Restaurant menus commonly have an entire page devoted to white asparagus dishes – main courses built entirely around asparagus, sometimes consisting only of a huge plate of white asparagus. Who would have thought that in this nation of fatty sausages, you could walk into a restaurant and see several diners parked in front of a huge plate of white asparagus, without even a side of meat?



Wednesday morning market, in the town of Boogie, Germany.

I've never been a great asparagus fan, and I've shied away from the spargel dishes. But at a dinner party last night, the main course was spargel. When cooked right -- and this was -- the asparagus is tender but not mushy, it melts in your mouth, and tastes buttery. Sort of amazing -- I can see the attraction.

Spargel season ends next week. Let's enjoy it while it lasts:


Spargel, spargel, spargel!



Okay, so this is not spargel, but is it not the biggest honkin' pile of cherries you've ever seen?

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