While on our trip along the Rhine this past June, we discovered that it was asparagus season, particularly white asparagus.  There are special “Asparagus” menus placed inside the regular menu in most restaurants.  The white asparagus are large and thick and ever so delicate in flavor and texture.  We decided to have them everywhere they were offered!  Here they are served quite fancy with cod, chanterelles, polenta, green asparagus and the creamiest of hollandaise sauces.  We found them also served very simply in small cafes with a side of small boiled yellow potatoes, this was the most traditional way of having them, but always with creamy hollandaise.  The season starts in mid-april (depending on weather) and running through the end of June.  Spargelzeit!

At the market, note all the white asparagus, and green as well.