That's right, Spargelzeit is upon us in Tennessee a full month before Oregon. The Germans go crazy for the vegetable during this time of year, hence the name "Asparagus time" or "Spargelzeit." Upon seeing the good price and fresh-looking sprigs of this ancient vegetable with many health benefits, I quickly bought about eight bunches.

We have been including it in all our recipes, but here are a few that center around the vegetable...

Asparagus Salad
1) Cut as much asparagus as you want into one-inch lengths and boil. Drain.
2) Allow them to cool and melt a pat or two of butter over them.
3) Salt and pepper to taste.
4) Cool in the fridge and serve in a large salad bowl with olive oil drizzled over them.

Asparagus Pasta
1) Make your pasta and red sauce as normal.
2) Cut asparagus into bite sized chunks.
3) Sprinkle them on the top of your pasta dish, add parm, and you're ready to rock n roll.

Oregon Grilled Asparagus
1) Cut the asparagus into lengths and soak in soy sauce for about 30 minutes.
2) Grill on low until the asparagus is tender.

Asparagus / Butternut Squash Enchiladas
1) Make this recipe: https://nicolesauce.com/2006/12/15/the-polotics-of-a-winter-wonderland-and-butternut-squash-enchiladas.aspx
2) After removing from the oven, sprinkle already boiled pieces of asparagus on the top.
3) Place casserole back in over and broil for about 2 minutes.

I saw another interesting recipe for grilling asparagus where you take a stick of butter and seal it in tinfoil with the vegetable, then grill it.

Of course, Mark asked the logical question after we began eating piles of asparagus: Will this make my pee smell funny? It is interesting to note that, at least on the blogosphere, many don't get the allure of the vegetable. One writer found the whole process of Spargelzeit in Germany baffling. He/She goes on to review the whole urine effect. Note in the comments that buttered asparagus-tinfoil-grill recipe.

Now, I can understand not liking this veggie. As a child, I seem to remember a time or two when I was served (not by my own mother) this delicacy stringy and cooked until it hardly kept its shape. Sort of an asparagus mush. It was bitter and terrible.

So some tips:

1. The proper way to boil asparagus: Bring water to a boil with asparagus in it. Turn off the burner and wait a few minutes. This will leave the vegetable softened but still firm.
2. The proper way to cut asparagus: A friend once told me a helpful secret. Grasp a spine of asparagus just below the crown and at the bottom and snap it in two. From where it breaks and lower is where it is stringy and tough. Discard that part.
3. The proper way around the proper way to cut asparagus: Don't want to waste so much asparagus? In Germany, they use much thicker and much whiter asparagus. To prepare this well, all you do is use a potato peeler on the lover half or so of the spike of asparagus. Removing the skin, removes the stringy unpleasantness. This also works for thick green asparagus.