Asparagus season has arrived in Germany, signaling the unofficial beginning of springtime.
There is no other vegetable that Germans obsess about as much as white asparagus. They can discuss for hours whether it should be eaten with melted butter or Hollandaise sauce, served with smoked ham or schnitzel, or should come with a side of potatoes boiled whole or peeled, cut into slices and fried with bacon and onion.
