Spargelsaison

I was given a gift of a simple paper bag filled with big, meaty, local asparagus. I immediately thought of our layover in Munich, what a fabulous 4 hours! We filled our carry-on with treats from Dallmayr and sipped champagne and lunched on Spargel. I thought of this Manet painting when the waiter set the steamed white with hints of green and purple asparagus, down on the table.
About half of all spargel is purchased directly from farmers' roadside stands and market stalls. When spargel is harvested in the late spring, many German cities hold festivals in celebration.
We are coming into our own asparagus season, get out there and buy local!
Taste the earthy flavor of this late Spring harvest.
Here is a recipe that I love to bring to the table:
Roasted Asparagus With Garlic Dressing
Ingredients
2 pounds asparagus, trimmed
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons light soy sauce
1 tablspoon finely minced garlic
1 teaspoon sugar
2 tablespoons water
Set oven to 475, have ready a large baking sheet
Rinse asparagus and drain on paper towels. Transfer to baking sheet and brush or toss with olive oil,
then arrange on sheet in a single layer. Roast the spears, turning them occasionally, for 10 min or until tender. You may also grill for 4-5 min. Arrange on a serving plate .
Combine soy, garlic, sugar and water, stirring until the sugar has dissolved. Pour the dressing over the asparagus . Serve warm or at room temp.