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  • The idea is very simple, and is well illustrated in the post using "spargel" as an example: Whenever I get the chance to practice my German with a native speaker, there is ...

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  • In any case, after the market I just went home about 2 pm and peeled and steamed about 10 spargel spears, and then took them out and put them in a bowl, with a little salt, pepper, EVOO, and balsamic vinegar.

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  • I went to the farmers 'market, and shopped around for some spargel.

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  • Just put the spargel viniagrette on a plate, with some hard brown bread to boonge up the juice, and that was a mighty fine supper.

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  • The EYM and I had it boiled, cold marinated in viniagrette, creamed in soup, and then sauteed in butter (different spargel; not the same spargel).


  • Rather, I meant that spargel plays a culturally central role in south German gastronomy, at least as important, and maybe more so, as sweet corn in the southern and midwestern U.S.


  • Hoping to see how they do it over here, I scampered (waddled, actually; lunch had been a really nice schnitzel with spargel and hollandaise and big boiled potatoes) over to demonstration.

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  • He gave (gave!) me some spices, and lots of advice on cooking spargel.

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  • To get to the bottom of what spargel is once and for all, I just searched for it.

    Archive 2009-03-01

  • I would never think of slapping spargel in between two slices of bread.

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