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White asparagus from Germany. Northern Germany, in fact. My dear friend and cooking partner Wilhelm sent me a photo from Berlin to tease me. He knows that I know the white asparagus from northern Germany is the best in the world and it's hard to find here in Paris. Wilhelm has generously hand delivered white asparagus to our humble abode in the past and taught me how to cook the asparagus as well as how to make soup with the skin and the leftovers. They're only available for a short period of time so you need to cook them during this limited window. This year I will have to settle for the French-grown asparagus, which is still quite good but ever-so-slightly bitter. (For the soup, add the skins to buttered and salted water for the stock and then add cream and leftover bits. Yummmmm.) Read More......