While I was in Germany and France last month, just about everywhere I went, sandwich boards proclaimed in German or French “Lust auf Spargel?” “Fin de l’Asperge!” And it seemed every bistro and restaurant had specials celebrating the edible spring perennial. And truly, it is best savored when it is fresh and local. I enjoyed a wonderful pasta dish at the Ratskeller in Munich my very first night and remember it wistfully. With roasted tomatoes, tender asparagus and a drizzle of cream, this easy dish is a satisfying vegetarian meal, even for omnivores like myself. There is a brief moment here in Ohio in the latest June or the earliest July, when the asparagus and the tomato harvests almost touch, those few precious days would the most wonderful time to enjoy this dish.
Spargel Pasta, serves 4
1 bunch asparagus
