Thoughts of spring can be a little hard with the temperature outside bouncing around from the mid 70’s to the mid 50’s, but seeing the local farm advertising their fresh asparagus definitely lets me know spring is here!  I love, love, love, asparagus and luckily for me, my whole family does too.  I think we could all overdose on it, but the season is so short, it never actually comes to that.  Living in Europe we were treated to their version of asparagus.  In Munich, huge signs announcing ‘Spargel’ (asparagus) sprout up literally everywhere.  The season there is just as short as it is here and they celebrate it by cooking with it constantly.  Asparagus in Germany is white and tends to be thicker and fleshier than the green asparagus.  The ends definitely need to be trimmed extensively prior to cooking. I had never before been a big fan of cream of asparagus soup, but couldn’t get enough of it when we lived in Munich.  There is something about sitting in an outdoor café with a steaming cup of spargel soup that just makes spring that much more memorable.  I have several asparagus recipies I will be sharing over the next few weeks.  I hope you enjoy them.